Comparison of Dried Plum Puree, Rosemary Extract, and BHABHT as Antioxidants in Irradiated Ground Beef Patties
Joint Authors
Keeton, Jimmy T.
Hafley, Brian
Núñez de González, Máryuri T.
Miller, Rhonda K.
Movileanu, Iulia
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-05-23
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C.
The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation.
When compared to the control, all antioxidant treatments were effective in retarding (P<0.05) irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values.
Rosemary extracts had the same antioxidant effect (P>0.05) as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment.
Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.
American Psychological Association (APA)
Movileanu, Iulia& Núñez de González, Máryuri T.& Hafley, Brian& Miller, Rhonda K.& Keeton, Jimmy T.. 2013. Comparison of Dried Plum Puree, Rosemary Extract, and BHABHT as Antioxidants in Irradiated Ground Beef Patties. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-465830
Modern Language Association (MLA)
Movileanu, Iulia…[et al.]. Comparison of Dried Plum Puree, Rosemary Extract, and BHABHT as Antioxidants in Irradiated Ground Beef Patties. International Journal of Food Science No. 2013 (2013), pp.1-7.
https://search.emarefa.net/detail/BIM-465830
American Medical Association (AMA)
Movileanu, Iulia& Núñez de González, Máryuri T.& Hafley, Brian& Miller, Rhonda K.& Keeton, Jimmy T.. Comparison of Dried Plum Puree, Rosemary Extract, and BHABHT as Antioxidants in Irradiated Ground Beef Patties. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-465830
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-465830
