Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea.
J Anim Sci. 2011 Mar;89(3):826-32. doi: 10.2527/jas.2010-3326. Epub 2010 Nov 19.
To prevent oxidative quality changes, a few selected antioxidants, ascorbic acid, or an ascorbic acid plus α-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.
为了防止氧化变质，将一些选定的抗氧化剂，如抗坏血酸或抗坏血酸加α-生育酚的组合，通过静电喷雾的方式喷涂在绞碎牛肉饼的表面。在 8 天的有氧贮藏过程中，测定了样品的颜色、肌红蛋白、氧化还原电位、脂质氧化和挥发性物质。以 500mg/kg 的浓度喷雾抗坏血酸对控制绞碎牛肉变色最有效。以 500mg/kg 的浓度喷雾抗坏血酸还能有效减少与脂质氧化有关的 2-硫代巴比妥酸反应物质和挥发性醛，如己醛和庚醛。如生育酚、芝麻酚或迷迭香精油等酚类抗氧化剂的喷雾显示出显著的（P < 0.05）抗氧化效果，但对稳定绞碎牛肉的颜色没有影响（P < 0.05）。100mg/kg 的芝麻酚表现出最强的抗氧化活性，其抗氧化效果与 500mg/kg 的抗坏血酸相当。结论是，以 500mg/kg 的浓度通过静电喷雾的方式将抗坏血酸喷涂在绞碎牛肉的表面是一种有效且经济的方法，可以防止绞碎牛肉的脂质氧化和颜色变化。
