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Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate
Author(s) -
STOICK S.M.,
GRAY J.I.,
BOOREN A.M.,
BUCKLEY D.J.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05337.x
Subject(s) - tbars , chemistry , hexanal , food science , oleoresin , flavor , thiobarbituric acid , sodium , antioxidant , lipid oxidation , lipid peroxidation , biochemistry , organic chemistry
Antioxidant activities were evaluated in raw restructured beef steaks stored at −20°C six months and in cooked steaks at 4°C six days. During refrigerated storage, thiobarbituric acid‐reactive substances (TBARS) and sensory scores indicated sodium tripolyphosphate (STPP) provided (p<0.01) protection against warmed‐over flavor development. No significant differences existed between OR (0.10%)/STPP and TBHQ/STPP, due probably to STPP. During frozen storage, a linear concentration effect of OR existed (p<0.01) for both TBARS values and sensory scores indicating OR was an effective antioxidant which combined with STPP produced an additive protective effect during frozen storage. Hexanal content and phospholipid fatty acid profiles also changed during frozen storage. Correlation coefficients between TBARS values and sensory scores were generally nonsignificant.