Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties. Academic Article uri icon

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 2.0kGy (1.7 and 2.3kGy actual doses), and stored at 4C. 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.

published proceedings

  • Int J Food Sci

author list (cited authors)

  • Movileanu, I., Nez de Gonzlez, M. T., Hafley, B., Miller, R. K., & Keeton, J. T.

citation count

  • 13

complete list of authors

  • Movileanu, Iulia||Núñez de González, Máryuri T||Hafley, Brian||Miller, Rhonda K||Keeton, Jimmy T

publication date

  • May 2013