scholarly journals The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

2018 ◽  
Vol 38 (5) ◽  
pp. 1029-1042 ◽  
Author(s):  
Ashrafuzzaman Zahid ◽  
Jin-Kyu Seo ◽  
Jun-Young Park ◽  
Jin-Yeon Jeong ◽  
Sang-Keun Jin ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Protein Oxidation ◽  
Natural Antioxidants ◽  
Sensory Attributes ◽  
Beef Patties

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Meat Science ◽  
2013 ◽  
Vol 95 (3) ◽  
pp. 641-646 ◽  
Author(s):  
Hyun-Wook Kim ◽  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Hack-Youn Kim ◽  
Ko-Eun Hwang ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Color Stability ◽  
Soy Sauce ◽  
Beef Patties ◽  
Antioxidant Effects

Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties

2013 ◽  
Vol 78 (11) ◽  
pp. S1793-S1799 ◽  
Author(s):  
Christian T. Schevey ◽  
Stoyan Toshkov ◽  
M. Susan Brewer
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Natural Antioxidants ◽  
Beef Patties

scholarly journals Inhibition of Protein and Lipid Oxidation of Beef Patties by Using Sumac Fruit Extract During Freeze Storage

2021 ◽  
Vol 910 (1) ◽  
pp. 012037
Author(s):  
Alia Z. Hashim ◽  
Ward A. Fadhil
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Folk Medicine ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Freeze Storage ◽  
Beef Patties ◽  
Rhus Coriaria ◽  
Thiol Content ◽  
Protein And Lipid Oxidation

Abstract The fruits of sumac Rhus coriaria L. are widely used in traditional folk medicine as spices and flavors, especially in meats, because they are a rich source of natural antioxidants and also their tremendous potential in improving the quality of meat. The study aimed to use different concentrations of sumac fruits extract ( SFE) prepared with a concentration of control T 0, T1: 0.05% and T2: 0.1% and studying their effect on inhibiting protein and lipid oxidation of beef patties stored in Freeze - 18±1 °C for 90 days. The T2 could significantly inhibit an increased carbonyl content, PV and TBA value (P<0.01) and inhibition of pH value at (P<0.01) while the thiol content and water content significantly (P<0.01) decreased finding. The SFE may be used as natural antioxidant compound in helping to extend the period of meat products.

scholarly journals Lipid oxidation and antimicrobial activity of cooked beef patties as influenced by leaf extracts of “Cemba” (Albizia lebbeckoides [DC.] Benth)

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Hajrawati Hajrawati ◽  
Henny Nuraini ◽  
Irma Isnafia Arief ◽  
Dondin Sajuthi
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Beef Patties ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Cemba (Albizia lebbeckoides [DC.] Benth.) leaf extract (CLE) was evaluated for some physical properties, antioxidant and antimicrobial activities incorporated into beef patties during cold storage. Four Formulation employed were control, butylated hydroxytoluene (BHT) 0.01, CLE 0.5, and CLE 1% (w/w). The variables measured were proximate composition, cooking parameters, pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total. The data were analyzed using ANOVA one factor for proximate and cooking parameters, and ANOVA with factorial 4x5 for pH, aw, WHC, color, total phenolic content, antioxidant capacity, DPPH scavenging activity, TBARS value, and microbial total and continued with Tukey test. The results of the study showed that the addition of the CLE did not affect the proximate composition and cooking parameters of the patties. The cooked beef patties with 1% CLE showed significantly lower (P<0.05) for TBARS value, pH, bacterial total (mesophilic and psychrophilic) compared to 0.5% CLE and controls. The total phenolic content, antioxidant capacity, scavenging activity of CLE 1 % were significantly higher (P<0.05) than 0.5% CLE and controls during the cold storage period (0, 7, 14, 21, and 28 days). Addition of both 0.5 and 1% CLE in cooked beef patty reduced bacteria total. The addition of 1% CLE had equivalent to BHT 0.01% effect in retarding lipid oxidation. In conclusion, the CLE 1% was effective to retard lipid oxidation and inhibit bacteria growth of cooked beef patties.

scholarly journals Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 667
Author(s):  
Ana Paula B. Fruet ◽  
Francine M. Giotto ◽  
Mozart A. Fonseca ◽  
José Laerte Nörnberg ◽  
Amilton S. De Mello
Keyword(s):  
Lipid Oxidation ◽  
Sensory Attributes ◽  
Wine Industry ◽  
Tannin Extract ◽  
Instrumental Color ◽  
Beef Patties ◽  
Lipid Stability ◽  
Pvc Film ◽  
Redox Buffer ◽  
Quebracho Colorado

The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

Meat Science ◽  
2001 ◽  
Vol 58 (4) ◽  
pp. 337-341 ◽  
Author(s):  
Z Formanek ◽  
J.P Kerry ◽  
F.M Higgins ◽  
D.J Buckley ◽  
P.A Morrissey ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Tocopheryl Acetate ◽  
Beef Patties

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Meat Science ◽  
2004 ◽  
Vol 66 (4) ◽  
pp. 771-775 ◽  
Author(s):  
S.J. Hur ◽  
B.W. Ye ◽  
J.L. Lee ◽  
Y.L. Ha ◽  
G.B. Park ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Conjugated Linoleic Acid ◽  
Cold Storage ◽  
Beef Patties

scholarly journals Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

RSC Advances ◽  
2021 ◽  
Vol 11 (35) ◽  
pp. 21629-21641
Author(s):  
Chao Xia ◽  
Pingping Wen ◽  
Yaming Yuan ◽  
Xiaofan Yu ◽  
Yijing Chen ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Residue ◽  
Protein Oxidation ◽  
Relative Number ◽  
Side Chain ◽  
Amino Acid Residues ◽  
Beef Patties ◽  
Lipid And Protein Oxidation ◽  
Roasting Temperature

The relative number of peptides modified by the amino acid residues of actin from raw beef patties and those cooked at different roasting temperatures.

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