| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450172 | Meat Science | 2012 | 6 Pages |
Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5 d. After 2 and 3 d, patties with higher concentrations of Noni were perceived as redder and less discolored (P < 0.05) by visual panelists. Noni patties were found to have greater (P < 0.05) a* values than controls, even though all patties became less red during display. After 3 and 5 d of retail display, patties with higher concentrations of Noni puree also had lower TBARS (were less oxidized; P < 0.05). In fresh taste panels, panelists perceived the patties to have less beef flavor and greater incidence of off-flavors (P < 0.05) as Noni puree concentration increased. The potential of Noni puree to improve the color stability and shelf life of fresh ground beef is very promising, but the flavors produced by the addition of Noni in ground beef may be detrimental to its use.
► Noni puree mixed in ground beef inhibited lipid oxidation in retail display. ► Panelists perceived Noni patties as redder and less discolored during display. ► Instrumental color evaluation confirmed greater redness values. ► Trained panelists found less beef flavor and greater off-flavors in Noni patties.
