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Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef
Author(s) -
MITSUMOTO M.,
FAUSTMAN C.,
CASSENS R.G.,
ARNOLD R.N.,
SCHAEFER D.M.,
SCHELLER K.K.
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.tb08010.x
Subject(s) - pigment , lipid oxidation , chemistry , vitamin e , food science , vitamin c , vitamin , biochemistry , antioxidant , organic chemistry
Effect of vitamin E (Vit E), vitamin C (Vit C) and their combination (Vit E + C) on pigment and lipid stability in raw ground beef was studied during 7 days illuminated display at 4°C. Oxidations of pigment and lipid were greatest in controls. Vit E treatment showed moderate pigment and lipid oxidation, and Vit C treatment showed low pigment and lipid oxidation. Vit E+C treatment resulted in the lowest pigment and lipid oxidation.