The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef

被引：25
|
作者：
Mohamed, Hussein M. H. [1 ]
Mansour, Hayam A. [1 ]
Farag, M. Diaa El-Din H. [2 ]
机构：
[1] Cairo Univ, Fac Vet Med, Dept Food Hyg & Control, Giza, Egypt
[2] Egyptian Atom Energy Author, NCRRT, Dept Food Irradiat Res, Nasr City, Cairo, Egypt
来源：
MEAT SCIENCE | 2011年 / 87卷 / 01期
关键词：
Ground beef; Sensory characteristics; Radiation processing; Herbal extracts; Lipid oxidation; DIETARY VITAMIN-E; GAMMA-IRRADIATION; ANTIOXIDANT PROPERTIES; OFF-ODOR; ASCORBIC-ACID; BUFFALO MEAT; SHELF-LIFE; OXIDATION; QUALITY; PORK;
D O I：
10.1016/j.meatsci.2010.06.026
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ground Longissimus dorsi of beef were treated with herbal extracts of marjoram rosemary and sage at concentration of 0 04% (v/w) radiation (2 or 4 5 kGy) or their combination Treated samples were stored at 5 C and analyzed periodically for thiobarbituric acid reactive substances (TBARS) sensory characteristics and psychrotrophic bacterial counts during storage for 41 and 48 days for samples treated at 2 and 4 5 kGy respectively Results demonstrated a significant benefit of the addition of herbal extracts to the ground beef prior to irradiation All three extracts significantly (P<0 05) lowered the TBARS values and off-odor scores and significantly (P<0 05) increased color and acceptability scores in all samples with marjoram being the most effective The combination treatment with herbal extracts plus irradiation resulted in extension of the shelf life of samples treated with 2 kGy by one week and samples treated with 4 5 kGy by two weeks over that treated with irradiation alone In conclusion the addition of herbal extracts can minimize lipid oxidation improve color and decrease off-odor production in irradiated ground beef (C) 2010 The American Meat Science Association Published by Elsevier Ltd All rights reserved
引用
收藏
页码：33 / 39
页数：7
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