title: Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability.
abstract: Effects of Type I antioxidants eugenol and rosmarinic acid were compared to those of Type II antioxidants milk mineral (MM), sodium tripolyphosphpate (STPP), and phytate in raw ground beef held for 14 days at 4 degrees C in oxygen-permeable polyvinylchloride. Meat color stability was measured as % oxymyoglobin, Hunter a * value, chroma, and hue angle. Significant correlations (P<0.0001) were observed between all color measurement methods. By day 14, STPP-treated patties lost more red color (P<0.05 for a* and hue angle) and had higher thiobarbituric acid values than other treatments. By day 14, MM was as effective as eugenol and rosmarinate at preventing oxymyoglobin oxidation (72, 76, and 71% retained, respectively) and red color loss as measured by a * (9.2, 9.4, and 10.9), hue angle (58.4, 56.2, and 53.5), and chroma (17, 17, and 18), but was unable to inhibit microbial growth as effectively as the spice-derived antioxidants.
authors.affiliation: Nutrition and Food Sciences, Utah State University, Logan, UT 84322-8700, USA. karin.allen@usu.edu
authors.forename: Karin
authors.initials: K
authors.lastname: Allen
authors.forename: Daren
authors.initials: D
authors.lastname: Cornforth
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002417:Cattle; D002614:Chelating Agents / Q000494:pharmacology*; D002934:Cinnamates / Q000494:pharmacology; D003116:Color; D053630:Depsides / Q000494:pharmacology; D005054:Eugenol / Q000494:pharmacology; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008460:Meat / Q000382:microbiology / Q000592:standards; D008892:Milk; D008903:Minerals; D009211:Myoglobin / Q000378:metabolism; D010833:Phytic Acid / Q000494:pharmacology; D010936:Plant Extracts / Q000494:pharmacology*; D011122:Polyphosphates; D017365:Spices; D017392:Thiobarbituric Acid Reactive Substances; D000097123:Rosmarinic Acid
chemical_list: D000975:Antioxidants; D002614:Chelating Agents; D002934:Cinnamates; D053630:Depsides; D005054:Eugenol; D008903:Minerals; D009211:Myoglobin; D010833:Phytic Acid; D010936:Plant Extracts; D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances; D000097123:Rosmarinic Acid; C017595:oxymyoglobin; C005692:triphosphoric acid