| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450493 | Meat Science | 2009 | 6 Pages |
It is proposed that conjugated linoleic acid (CLA) would depress the lipid oxidation caused by irradiation of cooked, aerobically stored ground beef patties. The free fatty acid (FFA–CLA) and triacylglycerol (TAG–CLA) preparations of CLA were added at 0%, 1%, 2%, or 4% during the grinding process. Patties were irradiated at 1.5–2.0 kGy and frozen at −20 °C. Subsequently, the patties were tempered to 4 °C, cooked to 70 °C and held at 4 °C for 7 d. Enrichment of ground beef with CLA increased the cis-9,trans-11 and CLA trans-10,cis-12 CLA isomers in ground beef patties, even after cooking. Weight loss (P = 0.03) and percentage fat (P = 0.05) were higher in irradiated beef patties than in control patties. Irradiation decreased the concentration of α-linolenic acid (18:3n − 3) in the ground beef by over 60% (P = 0.07), whereas thiobarbituric acid reactive substances (TBARS) values were higher (P = 0.004) in irradiated beef patties than in control patties. The 1% concentration of added TAG–CLA reduced TBARS in irradiated ground beef patties, whereas 2% and 4% FFA–CLA depressed TBARS (CLA type × percentage interaction P = 0.04). Irradiation increased the cardboard and painty aromatic attributes (P ⩽ 0.05), and FFA–CLA preparation increased the painty aromatic attribute and afterburn aftertaste, but these effects were not observed with the TAG–CLA preparation (CLA type × treatment interaction P < 0.04). Adding 1% TAG–CLA to ground beef during grinding can reduce lipid oxidation in irradiated, cooked ground beef patties without the negative aftertastes associated with the FFA–CLA preparation.
