| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2449855 | Meat Science | 2015 | 7 Pages |
•Linseed and conjugated linoleic acid had no effect on beef color or lipid stability.•Linseed increased omega-3 fatty acids and tended to increase rancid flavor of patties.•Acerola fruit extract (0.15% w/w) extended shelf-life of patties by at least 3 days.•Acerola retarded color and lipid oxidation of beef patties displayed in MAP.•Acerola tended to reduce rancid flavor and had no effect on microbial counts.
The effects of added acerola fruit extract on sensory and shelf-life of beef patties were evaluated. Ground beef was obtained from young bulls fed one of four diets (CON: control, LIN: linseed, CLA: conjugated linoleic acid, LINCLA: LIN plus CLA). Pre-salted (1.8% w/w) beef patties (7.7% fat) with (0.15% w/w) or without acerola were packed in modified atmosphere (80%O2:20%CO2) and displayed in a retail case for 8 days. There were no interactions between diet and antioxidant treatments. LIN and/or CLA had no effect on color and lipid stability during display. However, LIN increased n− 3 fatty acids in beef and tended to increase intensity of rancid flavor. Addition of acerola extended shelf-life by at least 3 days by improving color and lipid stability and a decreased trend in intensity of rancid flavor of patties without affecting microbial counts. Thus, the use of acerola as a natural antioxidant can be considered an effective method to retard color and lipid oxidation in beef patties.
