Plant-based tannins as antioxidants in pre-cooked ground beef patties /
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| Other Authors: | |
| Format: | Thesis eBook |
| Language: | English |
| Published: |
[College Station, Tex.] :
[Texas A&M University],
[2011]
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| Subjects: | |
| Online Access: | Link to OAK Trust copy |
| Abstract: | Meat lipid oxidation causes negative quality effects, especially in further processed products. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and rosemary extract (RM) are common antioxidants, but plant-based tannin compounds have been shown to be effective antioxidants. The objective was to evaluate antioxidant effectiveness, pH, color, and sensory effects of several tannin sources. In study 1, 19% fat ground beef was mixed with no treatment (control), BHA/BHT (0.02%), RM (0.2%), or 0.25% or 0.5% powders of Chardonnay grapeseed (CG), Norton grapeseed (NG), CitruSmart (CS), or dried cherry (CP). Raw and cooked patties were aerobically stored for 0 to 5 days at 4°C. Cooked patties were analyzed using the TBARS (thiobarbituric acid reactive substances) method. Raw patties were analyzed for pH, instrumental color, subjective color, and ingredient specks. Study 2 was similar, except the treatments were 0.25% and 0.5% powders of CG, chestnut (CN), mimosa (M), and quebracho (Q) tannins, as well as 0.5% NG, 0.02% BHA/BHT, 0.2% RM, and a control. In study 1, only the NG and CG pre-cooked patties had similar or lower TBARS values compared to RM and BHA/BHT patties. All tannin treatments, except 0.25% CG and 0.25% CS, lowered pH compared to the control. Patties with NG and 0.5% CG were darker, and tannin-treated patties were not redder than the control. Patties with CG and 0.5% NG were less yellow. Subjectively, tannin-treated patties did not have less discoloration during storage, and the CG and NG patties had numerous visible ingredient specks. In study 2, CN, M, Q, and 0.5% CG treated patties had low TBARS during storage. pH was slightly lower in CG and CN patties than the control. All tannin-treated patties were darker than the control patties, except patties containing 0.25% CG and Q, and control patties had the highest red values. Tannin-treatments patties, except CN and Q patties, were less yellow. Subjectively, only 0.25% M patties had less discoloration than control patties, while 0.5% CN patties were more discolored. Norton and Chardonnay grapeseed flour and chesnut, mimosa, and quebracho powders would be recommended for pre-cooked ground beef patties based on their antioxidant effectiveness in these studies. |
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| Item Description: | "Major Subject: Animal Science" Title from author supplied metadata (automated record created 2011-11-01 09:04:20). Electronic resource. |
| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references. |