67D-11 |
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T. M. WILLS, Oklahoma Food & Agricultural Products Research & Technology Ctr., Oklahoma State Univ., 148 FAPC, Stillwater, OK 74078, C. A. Mireles DeWitt, Dept. of Animal Science, Oklahoma State Univ., 104-E Animal Science Bldg., Stillwater, OK 74078, and H. Sigfusson, Gorton's Technology & Innovation Center, 303 Main St., Gloucester, MA 01930-5097. Efficiency of exogenous antioxidants in foods greatly depends on the carrier in which they are delivered into the product. Recent partitioning studies in chicken muscle indicate adding Vitamin E in an ethanol carrier favors antioxidant incorporation into muscle membranes, thereby improving oxidative stability. The aim of this study was to determine the influence of tocopherol added in ethanol, and cooking method, on progress of oxidation in beef patties during refrigerated storage. Approximately 300ppm d-tocopherol dissolved in ethanol was added on muscle total lipid basis by spraying the solution onto ground beef while paddle mixing. Treatment patties consisting of controls, ethanol, and tocopherol were formed and cooked to core temperatures of 85¢ªC by both an impingement oven and ohmic heater. Cooked samples were vacuum packaged, held under refrigerator conditions for 2, 9, 15 and 22 days, and monitored for progression of TBARS reactive substances. Experiments were triplicated. The addition of ethanolic d-tocopherol resulted in an effective delay of oxidative deterioration of cooked beef patties. Samples treated with ethanol alone tended to have less TBARS, but were not significantly different from controls. Ohmically cooked non- tocopherol samples developed significantly higher (p <0.05) TBARS than impingement-cooked samples. Tocopherol treated samples developed significantly lower (p <0.05) TBARS than all other samples and no significant effect was observed between cooking methods. Formation of TBARS progressed with storage time. Day 15 displayed significantly larger (p <0.05) values than day 2, 9, and 22. Day 9 and 22 were not significantly different between each other, as it is believed day 22 TBARS substances are breaking down. The addition of 300ppm d-tocopherol using an ethanol carrier was effective in retarding lipid oxidation in beef patties cooked by both the impingement oven and ohmic heater.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
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