Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage |
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Authors: | Hyun-Wook Kim Yun-Sang Choi Ji-Hun Choi Hack-Youn Kim Ko-Eun Hwang Dong-Heon Song Soo-Yoen Lee Mi-Ai Lee Cheon-Jei Kim |
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Affiliation: | 1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea;2. Department of Animal Resources Science, College of Industrial Sciences, Kongju National University, Yesan 340-702, South Korea;3. World Institute of Kimchi, An annex of Korea Food Research Institute, Bundang 463-746, South Korea |
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Abstract: | This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P < 0.05). A reduction (P < 0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P > 0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P < 0.05) color stability and retarded lipid oxidation. |
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Keywords: | Lipid oxidation Antioxidant Discoloration Soy sauce |
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