Comparison of dried plum puree, rosemary extract, and BHA/BHT as antioxidants in irradiated ground beef patties
International Journal of Food Science
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.
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