Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef
2020
Jesús A. Cantú‐Valdéz | Guadalupe Gutiérrez‐Soto | Carlos A. Hernández‐Martínez | Sugey R. Sinagawa‐García | Armando Quintero‐Ramos | Michael E. Hume | Daniela D. Herrera‐Balandrano | Gerardo Méndez‐Zamora
Abstract Oregano essential oils from Lippia berlandieri Schauer (Lb) and Poliomintha longiflora Gray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4°C. The treatments were GB1 = GB control, GB2 = GB +100 mg/kg of Bht, GB3 = GB +100 mg/kg of Lb, and GB4 = GB +100 mg/kg of Pl. Lightness, redness, hardness, and springiness showed differences (p < .05) between treatments and days interaction, which serve as indicators of ground beef preserved quality and consumer acceptance. Mesophilic, psychrophilic, and lactic acid bacteria numbers and antioxidant activity showed differences (p < .05) for treatments and days. Sensory attributes showed no differences between treatments. The oregano oils may provide extended shelf life for packaged meat products treated with these natural additives and hence may be used for ground beef preservation.
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