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Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere
Author(s) -
SánchezEscalante A.,
Djenane D.,
Torrescano G.,
Beltrán J.A.,
Roncales P.
Publication year - 2003
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.1365-2621.2003.tb14162.x
Subject(s) - metmyoglobin , ascorbic acid , tbars , food science , chemistry , modified atmosphere , shelf life , antioxidant , rosmarinus , essential oil , myoglobin , biochemistry , lipid peroxidation
Beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off‐odor and discoloration. All of the antioxidants (except ascorbic acid) reduced ( p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited ( p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4‐d period.