Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere |
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| Authors: | A Sánchez-Escalante D Djenane G Torrescano JA Beltrán P Roncales |
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| Affiliation: | Authors Djenane, Beltrán, and Roncales are with the Dept. of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, Univ. of Zaragoza, C/ Miguel Servet 177, 50013 Zaragoza, Spain. Authors Sánchez-Escalante and Torrescano are now affiliated with Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, México. Direct inquiries author Roncales (E-mail: ). |
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| Abstract: | ABSTRACT: Beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off‐odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4‐d period. |
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| Keywords: | antioxidants rosemary oregano borage lipid oxidation color stability beef patties |
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