Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef.
Ground beef with 10%, 15%, or 20% fat were added with none, 0.05% ascorbic acid + 0.01%alpha-tocopherol, or 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol, and irradiated at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 14 d at 4 degrees C. Color, lipid oxidation, volatiles, oxidation-reduction potential (ORP), and carbon monoxide (CO) production were determined during storage. Irradiation increased lipid oxidation and total volatiles of ground beef regardless of fat contents. Ascorbic acid + alpha-tocopherol + sesamol treatment was the most effective in reducing lipid oxidation during storage. The production of ethanol in nonirradiated ground beef increased dramatically after 7 d of storage due to microbial growth. Total aldehydes and hexanal increased drastically in irradiated control over the storage period, but hexanal increased the most by irradiation. L*-values was decreased by irradiation, but increased in all meat regardless of fat contents as storage period increased. Irradiation reduced the redness, but fat contents had no effect on the a*-value of ground beef. Sesamol lowered, but ascorbic acid + alpha-tocopherol maintained the redness of irradiated beef up to 2 wk of storage. The yellowness of meat was significantly decreased by irradiation. The reducing power of ascorbic acid + alpha-tocopherol lasted for 3 d, after which ORP values increased. Irradiation increased CO production regardless of fat content in ground beef. In conclusion, up to 20% fat had no effect on the quality change of irradiated ground beef if ascorbic acid + alpha-tocopherol was added.
Ismail
H A
HA
Dept. of Animal Science, Iowa State Univ., Ames, Iowa 50011-3150, USA.
Lee
E J
EJ
Ko
K Y
KY
Ahn
D U
DU
D000704:Analysis of Variance; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry; D052117:Benzodioxoles / Q000737:chemistry; D002248:Carbon Monoxide / Q000032:analysis / Q000528:radiation effects; D002417:Cattle; D005223:Fats / Q000032:analysis*; D005514:Food Irradiation / Q000009:adverse effects*; D015227:Lipid Peroxidation / Q000528:radiation effects*; D008460:Meat / Q000032:analysis / Q000528:radiation effects*; D009812:Odorants / Q000517:prevention & control; D010084:Oxidation-Reduction / Q000528:radiation effects; D010636:Phenols / Q000737:chemistry; D010858:Pigmentation / Q000528:radiation effects*; D011786:Quality Control; D011839:Radiation, Ionizing; D012034:Refrigeration; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis / Q000528:radiation effects*; D024502:alpha-Tocopherol / Q000737:chemistry
D000975:Antioxidants; D052117:Benzodioxoles; D005223:Fats; D010636:Phenols; D055549:Volatile Organic Compounds; D002248:Carbon Monoxide; C025583:sesamol; D024502:alpha-Tocopherol; D001205:Ascorbic Acid