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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
Meat Science, Volume 58, No. 4, Year 2001
Notification
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Description
This research was aimed at evaluating the inhibition of oxidative changes of beef patties packaged in modified atmosphere (70% O2+20% CO2+10% N2) by natural antioxidants: ascorbic acid (500 ppm), taurinen (50 mM), carnosine (50 mM), rosemary powder (1000 ppm) and their combinations with the first. Beef patties stored at 2±1°C for 20 days were evaluated for colour (L*, a*, b*, C* and H*), TBARS, metmyoglobin formation (% of total myoglobin), psychrotrophic microbial counts and sensory odour and discolouration. Rosemary, either alone or with ascorbic acid, was highly effective in inhibiting both metmyoglobin formation and lipid oxidation; sensory analysis was in agreement with these results. Ascorbic acid, ascorbic acid+taurine and ascorbic acid+carnosine treatments showed a limited inhibitory effect of myoglobin oxidation, while carnosine and carnosine+ascorbic acid were effective in inhibiting lipid oxidation. Taurine alone failed to exert any antioxidant effect. Principal components analysis confirmed these results. © 2001 Elsevier Science Ltd.
Authors & Co-Authors
Sánchez-Escalante, Armida
Spain, Zaragoza
Facultad de Veterinaria, Universidad de Zaragoza
Djenane, Djamel
Spain, Zaragoza
Facultad de Veterinaria, Universidad de Zaragoza
Beltran, J. A.
Spain, Zaragoza
Facultad de Veterinaria, Universidad de Zaragoza
Roncalés, Pedro
Spain, Zaragoza
Facultad de Veterinaria, Universidad de Zaragoza
Statistics
Citations: 205
Authors: 4
Affiliations: 1
Identifiers
Doi:
10.1016/S0309-1740(01)00045-6
ISSN:
03091740