کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
224635 | 464453 | 2010 | 8 صفحه PDF | دانلود رایگان |
The interactions of three natural antioxidants, tea catechins, carnosine, and α-tocopherol and their effect on color, lipid stability, Metmyoglobin percentage and Metmyoglobin-reducing activity of raw beef patties were evaluated. Increase in the content of tea catechins in the mixture lead to higher lipid stability and lower Metmyoglobin percentage. Carnosine had a notable effect on improving Metmyoglobin-reducing activity and producing better color stability at a low concentration. α-Tocopherol and tea catechins enhanced lipid stability. Interaction between tea catechins, carnosine, and α-tocopherol improved lipid stability and color stability of raw beef patties. The optimal values of tea catechins, carnosine, and α-tocopherol in the mixture were 3–19%, 78–94%, and 0–12%, respectively.
Journal: Journal of Food Engineering - Volume 98, Issue 2, May 2010, Pages 170–177