Abstract
ABSTRACT: γ‐Oryzanol and α‐tocopherol were added to beef patties as natural antioxidants. Beef patties containing 100 ppm γ‐oryzanol had higher oxidative stability (P <0.05) during storage at 4 °C than did beef patties with other antioxidants and without antioxidant. Thiobarbituric acid‐reactive substances (TBARS) values, warmed over flavor (WOF) scores, C‐7 oxidized cholesterol derivatives (OCDs), and concentrations of both hydroperoxide and hexanal in the cooked beef containing γ‐oryzanol were significantly lower than those of other treatments (P < 0.05). All variables had similar trends during the refrigerated storage. Significant correlations were found between TBARS and C‐7 OCDs, TBARS and WOF, hydroperoxide and hexanal, and hexanal and WOF (P < 0.05).
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