title: Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.
abstract: BACKGROUND
  Minced meats undergo oxidative changes and develop rancidity more quickly than intact muscle since grinding exposes more of the muscle surface to air and microbial contamination. Due to concerns about toxicological safety of synthetic antioxidants, recent studies have put more focus on natural antioxidant compounds derived from food components.
  
  
  METHODS
  The effects of four natural antioxidants (vitamin E, carnosine, grape seed extract and tea catechins) on oxidative processes and metmyoglobin reducing activity in raw beef patties during refrigerated (4°C) storage were investigated and the results were compared with butylated hydroxyanisole treatment patties. The correlation of lipid oxidation, colour and metmyoglobin reducing activity of beef patties were also studied.
  
  
  RESULTS
  Samples treated with carnosine had the highest redness values on the eighth day. Tea catechins, vitamin E and grape seed extract showed higher protective effect against lipid oxidation than carnosine. Metmyoglobin reducing activity increased greatly in all samples during the storage. Significant correlation between redness value and lipid oxidation was demonstrated, while a weak correlation between metmyoglobin reducing activity and any other parameters was shown.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Liu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Xu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Ruitong
authors.initials: R
authors.lastname: Dai
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Yuanying
authors.initials: Y
authors.lastname: Ni
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D028241:Camellia sinensis; D002336:Carnosine / Q000032:analysis; D002417:Cattle; D003116:Color; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000032:analysis*; D056604:Grape Seed Extract / Q000032:analysis; D006801:Humans; D015227:Lipid Peroxidation; D008786:Metmyoglobin / Q000378:metabolism*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D014810:Vitamin E / Q000032:analysis; D027843:Vitis
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D056604:Grape Seed Extract; D010936:Plant Extracts; D008786:Metmyoglobin; D014810:Vitamin E; D002336:Carnosine
keywords: beef patties; colour; lipid oxidation; metmyoglobin reducing activity; natural antioxidation