67B-17 |
|
H.-J. CHUNG1, J. Y. Jung, S. Y. Joo, and M. H. Choi. (1) Department of Food Science & Nutrition, Daejin University, 11-1 Seondan-dong, Pochon-si, Kyunggi-do, 487-711, South Korea Fresh meat and processed meat products undergo deterioration from oxidative and microbial processes during production and storage. Oxidative deterioration is associated with the oxidation of unsaturated fatty acids. In addition, oxymyoglobin oxidizes to form metmyoglobin, which gives meat color from bright red to an unattractive brown color. Microbial spoilage is another critical factor in quality deterioration of meat products. Therefore, color, lipid stability and microbial spoilage in meat products are very important quality attributes to both meat producers and consumers. The objective of the present research was to examine the effect of basil and majoram essential oils, in combination with ascorbic acid, on the inhibition of pigment and lipid oxidation and microbial spoilage of minced beef meat. Fresh ground beef was mixed with basil and majoram essential oils, either alone or with ascorbic acid and prepared in a uniform round shape. The samples were then stored at 1C for 7 days and analyzed at interval of 0, 1, 3, 5 and 7 days. Color changes at the surface of beef patties were monitored using a colorimeter and lipid oxidation was evaluated by thiobarbituric acid reactive substances (TBARS), and bacterial counts were determined using Plate Count Agar. Our results showed that basil and majoram oils improved the redness of beef patties during storage at 1C for 7 days and the effect was enhanced when the oils were combined with ascorbic acid. Bright red color retention was most evident in beef patties with basil + ascorbic acid, followed by majoram + ascorbic acid. Regarding lipid oxidation and bacterial spoilage, basil exhibited the lowest TBARS value, while majoram was the most effective in delaying microbial spoilage. These results showed that basil and majoram oils, either alone or with ascorbic acid, were effective in inhibiting discoloration, lipid oxidation and microbial growth, suggesting their potential use as antioxidant and antimicrobial agents. Ascorbic acid alone did not exert any antioxidative activity at the level employed in this research.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
|