Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties |
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Authors: | SH Chae JT Keeton SB Smith |
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Affiliation: | Authors are with Dept. of Animal Science, Texas A&M Univ., College Station, Tex. 77843. Direct inquiries to author Smith (E-mail: ). |
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Abstract: | ABSTRACT: The effect of direct addition of conjugated linoleic acid (CLA) on lipid oxidation was studied. CLA and/or fat trim (4% by weight) were added to the lean trim (96%). Thiobarbituric acid reactive substances (TBARS) were determined on days 0, 3, and 7 for cooked or raw patties stored aerobically at 4 °C. Addition of CLA during the grinding process increased CLA isomers in both raw and cooked ground beef and decreased TBARS production ( P < 0.01). CLA caused a greater reduction in TBARS over storage time in cooked patties than in raw patties ( P= 0.006). The concentrations of 18:2n–6 and CLA isomers decreased with storage time. CLA increased 18:2n-6, whereas most fatty acids were decreased by the addition of CLA. CLA did not affect percentages of fat and moisture, cooking loss, or meat color (L*, a *, b *) ( P > 0.60). |
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Keywords: | conjugated linoleic acid fatty acid oxidation beef |
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