Changes in Quality Traits and Oxidation Stability of <i>Syzygium aromaticum</i> Extract-Added Cooked Ground Beef during Frozen Storage
This study was accomplished by comparing the oxidative stability of (0.1%) <i>Syzygium aromaticum</i> 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 (<...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2022-03-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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| Summary: | This study was accomplished by comparing the oxidative stability of (0.1%) <i>Syzygium aromaticum</i> 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 (<i>p</i> > 0.05) effect on pH, thawing loss, redness, and yellowness values during storage. Incorporation of BHT and SAE led to a significant (<i>p</i> < 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 (<i>p</i> < 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. |
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| Item Description: | 10.3390/antiox11030534 2076-3921 |