کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450933 | 1109666 | 2010 | 8 صفحه PDF | دانلود رایگان |
The effects of lutein (100 and 200 μg/g muscle), sesamol (250 and 500 μg/g muscle), ellagic acid (300 and 600 μg/g muscle) and olive leaf extract (100 and 200 μg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties (M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O2:20% CO2) (MAP) aerobically at 4 °C for up to 8 and 12 days, respectively, were examined. All the nutraceuticals reduced (P < 0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced (P < 0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower (P < 0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced (P < 0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved (P < 0.001) WHC.
Journal: Meat Science - Volume 84, Issue 4, April 2010, Pages 613–620