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Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5‐Spice Ingredients in Cooked Ground Beef
Author(s) -
Dwivedi Saumya,
Vasavada Mihir N.,
Cornforth Daren
Publication year - 2006
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.1365-2621.2006.tb12381.x
Subject(s) - flavor , spice , food science , odor , chemistry , pepper , antioxidant , lipid oxidation , thiobarbituric acid , biochemistry , electrical engineering , organic chemistry , engineering , lipid peroxidation
This study determined antioxidant and sensory characteristics of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5‐spice ingredients) in cooked ground beef. Total aerobic plate counts were also measured. Mean thiobarbituric acid (TBA) values were high (3.4 ppm) for control cooked ground beef samples. With 1% use level, all spice treatments had lower pooled mean TBA values than controls. At the lowest use level of 0.1% of meat weight, all spices except pepper had lower TBA values than controls. Treatments with 0.1% cloves had lower ( P < 0.05) TBA values than 0.1% levels of other individual spices. Star anise, fennel, pepper, and cinnamon samples at 0.5% use level had lower mean TBA values than controls, but not different from 1.0% levels, respectively. Thus, the lowest effective spice level for cloves was 0.1% and 0.5% for the other spices. There was a high correlation ( P < 0.01) between TBA values and panel scores for rancid odor and flavor (0.83 and 0.78, respectively). Spice flavor was inversely correlated ( P < 0.01) with rancid odor and flavor (‐0.57 and ‐0.61, respectively). The 5‐spice blends did not affect microbial load of cooked samples compared with controls. In conclusion, all spices and blends had a dual effect, reducing rancid odor/flavor and imparting a distinctive flavor to cooked ground beef.