Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging |
| |
| Authors: | YANG Xiao-yin XU Bao-chen LEI Hong-mei LUO Xin ZHU Li-xian ZHANG Yi-min MAO Yan-wei LIANG Rong-rong |
| |
| Affiliation: | 1 Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, P.R.China2 National R&D Center for Beef Processing Technology, Tai’an 271018, P.R.China |
| |
| Abstract: | This study investigated the effects of grape seed extract (GSE) on fresh and cooked meat color and premature browning (PMB) in ground meat patties (85% beef and 15% pork back fat) packaged under high-oxygen modified atmospheres (HiOx-MAP). The GSE was added to patties at concentrations of 0, 0.10, 0.25, 0.50 and 0.75 g kg–1. This study evaluated the surface color, pH, lipid oxidation, and total viable counts (TVC) of raw patties, and the internal color and pH of patties cooked to a temperature of 66 or 71°C over 10-day storage at 4°C. Compared with the control (0 g kg–1 GSE), GSE improved the color stability (P<0.05) and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10, but GSE had no effect (P>0.05) on TVC. Patties containing 0.50 and 0.75 g kg–1 GSE cooked to 66°C exhibited greater (P<0.05) interior redness than the control and reduced the PMB of cooked patties in the late storage stage. These results suggested that 0.50 and 0.75 g kg–1 GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties. |
| |
| Keywords: | ground meat patties grape seed extract meat color premature browning high oxygen packaging lipid oxidation |
| 本文献已被 ScienceDirect 等数据库收录！ |
| 点击此处可从《农业科学学报》浏览原始摘要信息 |
|
点击此处可从《农业科学学报》下载免费的PDF全文 |
|
