Abstract
This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (p > 0.05) effect on pH, thawing loss, redness, and yellowness values during storage. Incorporation of BHT and SAE led to a significant (p < 0.05) reduction in thiobarbituric acid-reactive substances (TBARS) and volatile levels as an active antioxidant. The generation of less volatiles found in SAE-treated samples up to 6 months (p < 0.05) of storage. Therefore, SAE-protected ground beef can lead to lower lightness, lipid oxidation, and volatile compounds levels after cooking compared with control and BHT samples.
Highlights
Meat and meat products are significant sources for nutritional components in human daily diet and are the most preferred food products considering broad consumption as fast meals over the past years because of a radical change in lifestyle
The pH value for meat products increased during frozen storage, which is due to the production of ammonia arising from amino acids deterioration as protein [3]
The results indicated that the storage period showed a significant effect (p < 0.05) on thawing loss of cooked ground beef while addition of antioxidants had no effect on this parameter
Summary
Meat and meat products are significant sources for nutritional components in human daily diet and are the most preferred food products considering broad consumption as fast meals over the past years because of a radical change in lifestyle. During the process and preservation for meat products, the oxidative process induces the degradation of lipid, protein, and color pigment, which may result in degradation for color, flavor, texture, and nutritional value in the meat and meat products [1]. Ground meat is further vulnerable to oxidation than whole meat cuts because of the larger surface area that permits straight interaction between lipid and air, and the better accessibility of oxidation promoters such as the released heme and non-heme iron from meat pigments hemoglobin, myoglobin, and phospholipids from disrupted cells [2]. Frozen storage is the most effective storage method to preserve the qualities of meats and meat-based products for a longer period. Several investigations have revealed that the oxidative process is the main factor to lose the quality characteristics of different meats and meat products throughout frozen storage [3,4]
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