Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol
2010
Liu, Fang | Dai, Ruitong | Zhu, Jinyuan | Li, Xingmin
The interactions of three natural antioxidants, tea catechins, carnosine, and α-tocopherol and their effect on color, lipid stability, Metmyoglobin percentage and Metmyoglobin-reducing activity of raw beef patties were evaluated. Increase in the content of tea catechins in the mixture lead to higher lipid stability and lower Metmyoglobin percentage. Carnosine had a notable effect on improving Metmyoglobin-reducing activity and producing better color stability at a low concentration. α-Tocopherol and tea catechins enhanced lipid stability. Interaction between tea catechins, carnosine, and α-tocopherol improved lipid stability and color stability of raw beef patties. The optimal values of tea catechins, carnosine, and α-tocopherol in the mixture were 3-19%, 78-94%, and 0-12%, respectively.
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