| Literature DB >> 31675647 |
Md Ashrafuzzaman Zahid1, Jin Young Choi2, Jin-Kyu Seo1, Rashida Parvin1, Jonghyun Ko1, Han-Sul Yang3.
Abstract
The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties.Entities:
Keywords: Clove extract; Color values; Cooked beef patties; Oxidative stability; Sensory attributes
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Year: 2019 PMID： 31675647 DOI： 10.1016/j.meatsci.2019.107972
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209