Abstract
The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.
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