کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10543534 | 963518 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of reducing agents on premature browning in ground beef
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
This study was performed to investigate the effects of food-grade reducing agents on counteracting premature browning (PMB) and to determine the relative heat stability of different redox states of bovine myoglobin (Mb). Sodium erythorbate (SE), erythorbic acid (EA), sodium ascorbate (SA), ascorbic acid (AA) and ascorbyl palmitate (AP) were added to ground beef (15% fat) at a concentration of 2.3 mM; patties were prepared and stored at 4 °C and at â18 °C. Surface redness (a* values), lipid oxidation and total reducing activity (TRA) were measured on raw beef, and a* values recorded from cooked internal surfaces. Bovine Mb was purified from biceps femoris muscle and heat capacity was measured using differential scanning calorimetry. All reducing agents decreased lipid oxidation and increased TRA relative to controls (p < 0.05). In general, SE and SA were more effective at maintaining red color in cooked ground beef patties than other reducing agents (p < 0.05). The temperature at peak heat capacity, Tm, of metmyoglobin appeared lower than that of oxymyoglobin and deoxymyoglobin. Reducing agents can maintain Mb in the reduced state, and their addition to ground beef may be one method of preventing PMB.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 93, Issue 4, December 2005, Pages 571-576
Journal: Food Chemistry - Volume 93, Issue 4, December 2005, Pages 571-576
نویسندگان
H.A. Sepe, C. Faustman, S. Lee, J. Tang, S.P. Suman, K.S. Venkitanarayanan,