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Electrostatic spraying of antioxidants on the oxidative quality of ground beef
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Nam, K. C. | - |
dc.contributor.author | Seo, K. S. | - |
dc.contributor.author | Jo, C. | - |
dc.contributor.author | Ahn, D. U. | - |
dc.date.accessioned | 2024-08-08T01:46:25Z | - |
dc.date.available | 2024-08-08T01:46:25Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2011-03 | - |
dc.identifier.citation | Journal of Animal Science, Vol.89 No.3, pp.826-832 | - |
dc.identifier.issn | 0021-8812 | - |
dc.identifier.uri | https://hdl.handle.net/10371/208019 | - |
dc.description.abstract | To prevent oxidative quality changes, a few selected antioxidants, ascorbic acid, or an ascorbic acid plus a-tocopherol combination were electrostatically sprayed on the surface of ground beef patties. Color, metmyoglobin, oxidation-reduction potential, lipid oxidation, and volatiles of the samples were determined during the 8 d of aerobic storage. Spraying of ascorbic acid at 500 mg/kg was the most effective in controlling discoloration of ground beef. Spraying of ascorbic acid at 500 mg/kg was also effective in reducing 2-thiobarbituric acid-reactive substances and volatile aldehydes such as hexanal and heptanal related to lipid oxidation. Spraying of phenolic antioxidants such as tocopherol, sesamol, or rosemary oleoresin showed significant (P < 0.05) antioxidant effects, but had no effects (P < 0.05) in stabilizing the color of ground beef. Sesamol at 100 mg/kg showed the most potent antioxidant activities among the antioxidants, and its antioxidant effect was as strong as that of 500 mg/kg of ascorbic acid. It was concluded that electrostatic spray of ascorbic acid on the surface of ground beef at 500 mg/kg was an efficient and economical way to prevent both lipid oxidation and color changes in ground beef. | - |
dc.language | 영어 | - |
dc.publisher | American Society of Animal Science | - |
dc.title | Electrostatic spraying of antioxidants on the oxidative quality of ground beef | - |
dc.type | Article | - |
dc.identifier.doi | 10.2527/jas.2010-3326 | - |
dc.citation.journaltitle | Journal of Animal Science | - |
dc.identifier.wosid | 000287655200027 | - |
dc.identifier.scopusid | 2-s2.0-79959512358 | - |
dc.citation.endpage | 832 | - |
dc.citation.number | 3 | - |
dc.citation.startpage | 826 | - |
dc.citation.volume | 89 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, C. | - |
dc.contributor.affiliatedAuthor | Ahn, D. U. | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | LIPID STABILITY | - |
dc.subject.keywordPlus | ASCORBIC-ACID | - |
dc.subject.keywordPlus | COLOR | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | PORK | - |
dc.subject.keywordPlus | INDICATOR | - |
dc.subject.keywordPlus | CARNOSINE | - |
dc.subject.keywordPlus | VOLATILES | - |
dc.subject.keywordPlus | CHLORIDE | - |
dc.subject.keywordPlus | OXYGEN | - |
dc.subject.keywordAuthor | antioxidant | - |
dc.subject.keywordAuthor | color | - |
dc.subject.keywordAuthor | electrostatic spray | - |
dc.subject.keywordAuthor | ground beef | - |
dc.subject.keywordAuthor | lipid oxidation | - |
dc.subject.keywordAuthor | reducing agent | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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