Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate |
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| Authors: | SM STOICK JI GRAY AM BOOREN DJ BUCKLEY |
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| Affiliation: | Authors Stoick, Gray, and Booren are with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Buckley is with the Dept. of Food Technology, University College Cork, Ireland. Direct all inquiries to Dr. J. I. Gray. |
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| Abstract: | Antioxidant activities were evaluated in raw restructured beef steaks stored at ?20°C six months and in cooked steaks at 4°C six days. During refrigerated storage, thiobarbituric acid-reactive substances (TBARS) and sensory scores indicated sodium tripolyphosphate (STPP) provided (p<0.01) protection against warmed-over flavor development. No significant differences existed between OR (0.10%)/STPP and TBHQ/STPP, due probably to STPP. During frozen storage, a linear concentration effect of OR existed (p<0.01) for both TBARS values and sensory scores indicating OR was an effective antioxidant which combined with STPP produced an additive protective effect during frozen storage. Hexanal content and phospholipid fatty acid profiles also changed during frozen storage. Correlation coefficients between TBARS values and sensory scores were generally nonsignificant. |
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