Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage

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XINZHUANG ZHANG
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing

QINGXIANG MENG
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing

LIWEN HE
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing

LIPING ZHAO
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing

LIPING REN
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing

Keywords

Abstract

The study aims to investigate the effects of garlic extracts on color, lipid oxidation, and oxidative breakdown products in raw ground beef during refrigerated storage. The two treatments were:
control group (C, with no addition) and experiment group (D, 50 mg garlic extracts added to 100 g beef). Adding garlic extracts significant increased a* value (PA ? 0.05), and significant decreased TBARS and PV values (PA ? 0.05). The pH and –SH value of D group had a decreasing tendency (PA=0.0522) and an increasing tendency (PA=0.0636) respectively compared to C group. Garlic extracts protected phospholipids, fatty acids and polypeptides from oxidation. The results indicate
that garlic extracts have the antioxidant activity, helping maintain the meat color, inhibiting lipid oxidation and protein degradation of raw ground beef during refrigerated storage.
Abstract 1259 | PDF (Inglese) Downloads 910

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PDF (Inglese)
Pubblicato
Mar 2, 2016
DOI: https://doi.org/10.14674/1120-1770/ijfs.v467

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Come citare
ZHANG, X., MENG, Q., HE, L., ZHAO, L., & REN, L. (2016). Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage. Italian Journal of Food Science, 28(1), 139-147. https://doi.org/10.14674/1120-1770/ijfs.v467
Fascicolo
V. 28 N. 1 (2016): ITALIAN JOURNAL OF FOOD SCIENCE
Sezione
Paper

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Come citare

ZHANG, X., MENG, Q., HE, L., ZHAO, L., & REN, L. (2016). Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage. Italian Journal of Food Science, 28(1), 139-147. https://doi.org/10.14674/1120-1770/ijfs.v467