Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, IL 61801, USA.
J Sci Food Agric. 2011 Mar 30;91(5):963-8. doi: 10.1002/jsfa.4274. Epub 2011 Jan 19.
The effect of selected antioxidants (grape seed extract (GS), oleoresin rosemary (OR), water-soluble oregano extract (WO), propyl gallate (PG), butylated hydroxyanisole (BHA)), butylated hydroxytoluene (BHT)) on sensory, color and oxidative stability of cooked, frozen, reheated ground beef patties was evaluated. Beef lean and trim were ground; antioxidants and salt were added. Patties were cooked (71 °C), overwrapped in commercial polyvinyl chloride film, and stored frozen (-18 °C), then evaluated monthly for 6 months. Flavor, odor and color were determined using a descriptive panel. Instrumental color was determined by a spectrocolorimeter. Lipid oxidation was determined using thiobarbituric acid reactive substances (TBARS).
After 6 months of storage, PG and GS samples had lower rancid odor scores and TBARS than controls. Control samples and those containing BHT did not differ statistically in sensory grassy or rancid odor, indicating that they were the most oxidized. TBARS correlated with grassy, rancid, cardboard and beef odors during the 6-month storage period.
Based on TBARS, the order of effectiveness of the antioxidants was PG and GS > OR > BHA > WO and BHT > control. TBARS were well correlated with sensory evaluations of odor and flavor. Antioxidants also protected a* values during storage.
研究了几种抗氧化剂（葡萄籽提取物（GS）、迷迭香油树脂（OR）、水溶性牛至提取物（WO）、没食子酸丙酯（PG）、丁基羟基茴香醚（BHA）、丁基羟基甲苯（BHT））对烹饪、冷冻、再加热的碎牛肉饼的感官、颜色和氧化稳定性的影响。将牛肉的瘦肉和脂肪绞碎；添加抗氧化剂和盐。将肉饼煮熟（71°C），用商用聚氯乙烯薄膜包装，在-18°C下冷冻储存，然后在接下来的 6 个月内每月进行评估。使用描述性小组评估风味、气味和颜色。用分光光度计测定仪器颜色。用硫代巴比妥酸反应物质（TBARS）测定脂质氧化。
储存 6 个月后，PG 和 GS 样品的腐臭气味评分和 TBARS 低于对照组。对照组和含有 BHT 的样品在感官上的青草味或腐臭味没有统计学差异，表明它们的氧化程度最高。TBARS 在 6 个月的储存期间与青草味、腐臭味、纸板味和牛肉味相关。
根据 TBARS，抗氧化剂的有效顺序为 PG 和 GS > OR > BHA > WO 和 BHT > 对照组。TBARS 与气味和风味的感官评价高度相关。抗氧化剂也能在储存过程中保护 a*值。
