[국내논문]The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃원문보기
This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite ...
This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.
This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at $4^{\circ}C$. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of $L^*$, $a^*$, $b^*$, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.
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제안 방법
(1999). Each panelist received at least 2 cubes per sample and evaluated 8 randomly ordered samples (with/without GTE and CE) per day.
For the samples, panelists determined the samples for color, flavor, odor, and flavor of extract (FOE) applying a 9-point hedonic scale, where 1 was “very inappropriate” and 9 was “very appropriate” as described by Meilgaard et al. (1999).
These were packaged individually in oxygen-permeable bags (polyethylene, 15×20 cm). The beef patties were then brought to the Animal Foods Processing laboratory or analytical laboratory at Gyeongsang National University to determine the thiobarbituric acid reactive substance (TBARS) value, carbonyl content, MetMb content, pH, cooking loss, color, and sensory attributes after1, 3, 5, and 7 days of cold storage at 4℃.
The experiment design of this study was completely randomized design with three independent batches. All data were analyzed by using mixed procedure of SAS 9.
The panelists were trained using a 5-point scale (“5 extremely intense” and “1 slightly intense”) for patty color, flavor, and texture attributes (hardness and juiciness).
Therefore, the objectives of this study were to investigate the antioxidant effect of GTE and CE on the lipid and protein stability against oxidation, color stability, and sensory evaluation of beef patties.
대상 데이터
(1999). Panelists were served samples representing anchor points for each attribute and training sessions using patties with GTE and CE in the Animal Foods processing lab. The panelists were trained using a 5-point scale (“5 extremely intense” and “1 slightly intense”) for patty color, flavor, and texture attributes (hardness and juiciness).
Samples of beef patties from each treatment were evaluated by a 10-member trained expert descriptive attribute sensory panel at Gyeongsang National University. The panelists were selected and trained according to the method of Meilgaard et al.
데이터처리
The experiment design of this study was completely randomized design with three independent batches. All data were analyzed by using mixed procedure of SAS 9.3 (2014). A fixed effect of model was treatment or storage, and random effect of model was batch (physicochemical and color data) or panelist (sensory evaluation data).
이론/모형
A fixed effect of model was treatment or storage, and random effect of model was batch (physicochemical and color data) or panelist (sensory evaluation data). Least square means test was used to determine the level of differences among treatments or storage. Least squares means for all traits were separated (F-test, p<0.
The TBARS content in beef patty samples was determined using the TBA distillation procedure of Buege and Aust (1978). The sample was analyzed at 531 nm against a blank containing 2 mL of deionized distilled water and 4 mL of TBA/TCA solution.
성능/효과
Again, the yellowness (b*) value of fresh beef patties treated with GTE was significantly (p<0.05) higher than those of the control patties and patties with added nitrite and CE at the storage time of 1, 3, 5, and 7 days, which may have occurred because of the presence of slightly colored substances in GTE.
Cooked patties treated with GTE had significantly higher color score than control patties and nitrite-treated patties at 3 and 5 days storage time (p<0.05), but no significant differences were observed among GTE and nitrite-containing patties, and control patties at 7 days storage period (p>0.05).
For hue angle value, fresh beef patties containing nitrite and GTE had significantly higher hue angle values than those of the control and CE-treated patties at the cold storage period of 1 and 3 days (p<0.05), and no significant difference in hue angle value was shown for patties with added nitrite and GTE (p>0.05).
Regarding the a* value, nitrite-treated patties had higher a* value than the control patties and patties treated with GTE and CE, but no significant differences in a* values were observed among control patties and patties with added nitrite, GTE, and CE over all storage days at 4℃ (p>0.05).
Regarding the chroma value, fresh beef patties added with GTE showed significantly the highest chroma value among the control and all treated patties at the storage period of 3 days (p<0.05).
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