상세 보기
- Zahid, Mohammad Ashrafuzzaman;
- Eom, Jeong-Uk;
- Parvin, Rashida;
- Seo, Jin-Kyu;
- Yang, Han-Sul
WEB OF SCIENCE
7SCOPUS
8초록
This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (p > 0.05) effect on pH, thawing loss, redness, and yellowness values during storage. Incorporation of BHT and SAE led to a significant (p < 0.05) reduction in thiobarbituric acid-reactive substances (TBARS) and volatile levels as an active antioxidant. The generation of less volatiles found in SAE-treated samples up to 6 months (p < 0.05) of storage. Therefore, SAE-protected ground beef can lead to lower lightness, lipid oxidation, and volatile compounds levels after cooking compared with control and BHT samples.
키워드
- 제목
- Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage
- 저자
- Zahid, Mohammad Ashrafuzzaman; Eom, Jeong-Uk; Parvin, Rashida; Seo, Jin-Kyu; Yang, Han-Sul
- 발행일
- 2022-03
- 유형
- Article
- 저널명
- Antioxidants
- 권
- 11
- 호
- 3