Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

Abstract

The effects of adding hop to lamb patties on their oxidative stability were evaluated. Two experiments were performed. In the first experiment, patties were prepared by adding water (control), hop infusion (2g infused hop/kg) or a sodium ascorbate solution (0.5g/kg), then cooked and refrigerated stored for 3 days. In the second one, patties were prepared by adding water (control), hop infusion (2g infused hop/kg) or a hop powder dispersion (2g hop/kg), and then stored either raw: 4°C for 7 days or −18°C for 90 days, or cooked: 4°C for 3 days. The antioxidant effect of hop was assessed by means of thiobarbituric acid reactive substances, protein carbonyls, colour, and sensorial analysis. Hop showed a significant antioxidant effect, which was stronger for hop powder than for hop infusion. The addition of hop powder caused a slight decrease in the consumer acceptance of patties as compared to control and hop infusion-added patties.