Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure |
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| Authors: | Samooel Jung Ki Chang Nam Dong Uk Ahn Hyun Joo Kim Cheorun Jo |
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| Affiliation: | 1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea;2. Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, South Korea;3. Department of Agricultural Biotechnology, Major in Biomodulation, Seoul National University, South Korea;4. Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA |
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| Abstract: | In this study, we aimed to examine the effect of phosvitin on lipid and protein oxidation of raw and cooked ground beef treated with high hydrostatic pressure (HHP). Ground beef patty with 0, 500, or 1000 mg phosvitin/kg meat was treated with HHP at 0.1, 300, or 600 MPa. Half of the patties were used in a raw meat analysis, and the other half were used in a cooked meat analysis. Phosvitin and HHP treatment at 300 MPa synergistically reduced microbial growth, and HHP treatment at 600 MPa reduced microbial counts to undetectable levels (< 1 log CFU/g) throughout the length of the study in all samples. Phosvitin delayed lipid and protein oxidation in HHP-treated cooked and raw ground beef, respectively. However, phosvitin had no effect on the color changes of raw ground beef attributable to HHP. The results indicated that phosvitin could enhance the stability of lipids and proteins but not color changes of raw ground beef caused by HHP. |
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| Keywords: | Ground beef High hydrostatic pressure Phosvitin Lipid oxidation Protein oxidation |
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