Article ID Journal Published Year Pages File Type
224635 Journal of Food Engineering 2010 8 Pages PDF
Abstract

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.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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