ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: γ-Oryzanol and α-tocopherol were added to beef patties as natural antioxidants. Beef patties containing 100 ppm γ-oryzanol had higher oxidative stability (P 〈0.05) during storage at 4 °C than did beef patties with other antioxidants and without antioxidant. Thiobarbituric acid-reactive substances (TBARS) values, warmed over flavor (WOF) scores, C-7 oxidized cholesterol derivatives (OCDs), and concentrations of both hydroperoxide and hexanal in the cooked beef containing γ-oryzanol were significantly lower than those of other treatments (P 〈 0.05). All variables had similar trends during the refrigerated storage. Significant correlations were found between TBARS and C-7 OCDs, TBARS and WOF, hydroperoxide and hexanal, and hexanal and WOF (P 〈 0.05).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb07040.x
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