Oxidation of lipids influences the color and sensory qualities of meat products.
Meat with a high fat content, such as ground meat, is susceptible to lipid oxidation that
leads to the development of negative flavor and color changes. Antioxidants, such as
butylated hydroxanisole (BHA), butylated hydroxytolune (BHT) and extracts of
rosemary, are used in meat products to control the effects of lipid oxidation. Awika
(2000, 2003) found that sorghum bran phytochemicals have high antioxidant properties.
Our objective is to evaluate the pH, color, sensory and antioxidant effect of 10, 20 and
30% ground beef patties containing rosemary, BHA/BHT, and three levels of sorghum
bran during 5 d of aerobic storage at 4ðC.
Beef trimmings containing either 50% or 90% lean were formulated into three
meat blocks containing either 10, 20 or 30% lipid. Within a fat content, ground beef was
equally divided into one of six treatments: 1) control-no added ingredients; 2) BHA and
BHT at .01% of the meat weight; 3) rosemary at 0.2% of the meat weight; 4) high level
of sorghum at 1.0% of the meat weight; 5) medium level of sorghum at 0.5% of the meat
weight; and, 6) a low level of sorghum at 0.25% of the meat weight. The ground beef was aerobically packaged and stored for 0, 1, 3, or 5 days at 4ðC. pH, thiobarbituric acid
reactive substances (TBARS), fatty acid methyl esters (FAME), sensory color, Minolta
color space values and descriptive sensory evaluations were determined.
Antioxidant addition reduced TBARS values and increased hardness (P<0.020)
and springiness (P=0.002) over time compared to controls. The addition of the high
sorghum bran level resulted in lower raw color scores (2.0 vs. 2.9) (P<0.0001) and
slightly increased bitter basic taste (2.47 vs. 2.65) (P=0.0069) when compared to control
patties. The high sorghum level slightly increased pH (6.33 vs. 6.41) (P<0.0001) and
resulted in darker (P<0.0001) and less yellow colored (P<0.0001) patties. With storage,
patties had higher pH (P<0.0001) and color space values decreased (P<0.0001). Sensory
properties of the patties differed across fat levels (P<0.05); however, interactions
between fat level and antioxidant treatment were not significant (P>0.05).
Moreover, the addition of sorghum bran at low levels can retard oxidative
rancidity in ground beef patties without causing detrimental color changes and
negatively affecting sensory attributes.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/4399 |
| Date | 30 October 2006 |
| Creators | Hemphill, Susan Patricia |
| Contributors | Miller, Rhonda |
| Publisher | Texas A&M University |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | 559331 bytes, electronic, application/pdf, born digital |
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