Rojas M C, Brewer M S
Dept. of Food Science and Human Nutrition, 202 ABL, 1302 W. Pennsylvania, Univ. of Illinois, Urbana, IL 61801, USA.
J Food Sci. 2007 May;72(4):S282-8. doi: 10.1111/j.1750-3841.2007.00335.x.
The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 degrees C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 degrees C, overwrapped in PVC, and stored at 4 degrees C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.
测定了葡萄籽提取物（GS；0.01%和0.02%）、迷迭香叶树脂（OR；0.02%）和水溶性牛至提取物（WS；0.02%）对在4℃下储存8天的熟牛肉和猪肉饼氧化稳定性和颜色稳定性的影响。将新鲜牛肉或猪瘦肉及脂肪切碎，混合（含30%脂肪），分成5份。加入与盐（2%）混合的抗氧化剂。制成肉饼，煮至内部温度达71℃，用聚氯乙烯包装，在4℃下储存。在0、2、4、6和8天后测定脂质氧化情况（使用硫代巴比妥酸反应性物质（TBARS）评估）、感官评价、仪器和视觉颜色以及pH值。基于TBARS值和与脂质氧化相关的异味，如酸败味、湿纸板味（针对牛肉饼）和草腥味（针对牛肉和猪肉饼），葡萄籽提取物在两种肉类中均表现出最佳的抗氧化活性。它没有改变红色度、黄度或颜色强度的仪器颜色测量值，并且似乎减少了牛肉饼的视觉绿色变色。较高浓度的GS（0.02%）比较低浓度（0.01%）表现出更强的抗氧化活性。因此，0.02%的葡萄籽提取物有潜力降低氧化酸败并延长冷藏熟牛肉和猪肉饼的保质期。
