Comparison of dried plum puree, rosemary extract, and BHA/BHT as antioxidants in irradiated ground beef patties
Document Type
Article
Publication Title
International Journal of Food Science
Abstract
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.
DOI
10.1155/2013/360732
Publication Date
1-1-2013
Recommended Citation
Movileanu, I., Núñez De González, M., Hafley, B., Miller, R., & Keeton, J. (2013). Comparison of dried plum puree, rosemary extract, and BHA/BHT as antioxidants in irradiated ground beef patties. International Journal of Food Science, 2013 https://doi.org/10.1155/2013/360732