title: The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere.
abstract: This research was aimed at evaluating the inhibition of oxidative changes of beef patties packaged in modified atmosphere (70% O(2)+20% CO(2)+10% N(2)) by natural antioxidants: ascorbic acid (500 ppm), taurine (50 mM), carnosine (50 mM), rosemary powder (1000 ppm) and their combinations with the first. Beef patties stored at 2±1°C for 20 days were evaluated for colour (L*, a*, b*, C* and H*), TBARS, metmyoglobin formation (% of total myoglobin), psychrotrophic microbial counts and sensory odour and discolouration. Rosemary, either alone or with ascorbic acid, was highly effective in inhibiting both metmyoglobin formation and lipid oxidation; sensory analysis was in agreement with these results. Ascorbic acid, ascorbic acid+taurine and ascorbic acid+carnosine treatments showed a limited inhibitory effect of myoglobin oxidation, while carnosine and carnosine+ascorbic acid were effective in inhibiting lipid oxidation. Taurine alone failed to exert any antioxidant effect. Principal components analysis confirmed these results.
authors: Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza. C/Miguel Servet 177, 50013 Zaragoza, Spain; Centro de Investigación en Alimentación y Desarrollo A.C., Apartado postal 1735, Hermosillo, Sonora 83000, Mexico.
authors: A
authors: A
authors: Sánchez-Escalante
authors: D
authors: D
authors: Djenane
authors: G
authors: G
authors: Torrescano
authors: J A
authors: JA
authors: Beltrán
authors: P
authors: P
authors: Roncalés