Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content /
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| Other Authors: | , |
| Format: | Thesis eBook |
| Language: | English |
| Published: |
[College Station, Tex.] :
[Texas A&M University],
[2010]
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| Subjects: | |
| Online Access: | Link to OAK Trust copy |
| Abstract: | The effect of currently used antioxidants and sorghum bran in pre-cooked beef patties was evaluated at two different fat levels (10 and 27%, w/w). Pre-formulated ground beef was purchased at a retail store on three different processing days. Within each fat level, ground beef portions were weighed and randomly assigned to control, butylated hydroxanisole (BHA) and butylated hydroxytoluene (BHT) (0.001%), rosemary (0.25%) or sorghum bran (0.25, 0.5 or 1.0%). After mixing in the appropriate antioxidant, 200-g patties were formed, and pH and objective color measurements for each raw patty were performed. Patties were cooked to an internal temperature of 73°C. Cooked patties were packaged and stored at 4°C. Two patties per treatment were sampled after 0, 1, 3 and 5 d of storage and analyzed for 2-thiobarbituric acid reactive substances (TBARS), non-heme iron, pH, instrumental color and trained flavor and texture descriptive attributes. The addition of BHA/BHT and rosemary extract to patties reduced non-heme iron, TBARS values, and cooked beef fat flavor attributes, but increased beef/brothy flavor attributes relative to control patties (P<0.05). As sorghum bran level increased, cooked beef patties were darker (P<0.05), less yellow (P<0.05), had higher non-heme iron (P<0.05), lower TBARS (P<0.05) and higher sandy/gritty (P<0.05) sensory texture. Cooked patties containing antioxidants did not differ in other sensory attributes (P>0.05). Fat mouthfeel of control patties were higher than treated patties (P<0.05). Sorghum bran delayed lipid oxidation by reducing TBARS values and cooked beef fat flavors, and when used at 0.25 and 0.5%, minimal effects on color and sensory attributes were observed. Our results suggested that sorghum bran can be a desirable natural antioxidant in pre-cooked ground beef. |
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| Item Description: | "Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created 2010-03-12 12:08:51). Electronic resource. |
| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references. |