Effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated ground beef

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1680-1685

  Nam, K C ^a   Min, B R ^a   Park, K S ^a   Lee, S C ^b   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Kyungnam University   (South Korea)

Author keywords

Ascorbic acid; Ground beef; Irradiation; Lipid oxidation; Sesamol + tocopherol; Volatiles

Indexed keywords

EID: 0037897330     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12313.x     Document Type: Article

References (25)

1. Ahn DU. 2002. Production of volatiles from amino acid homopolymers by irradiation. J Food Sci 67(7):2565-70.
2. Ahn DU, Lee EJ. 2002. Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation. J Food Sci 67(7):2659-65.
3. Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 47(1):27-39.
4. Ahn DU, Jo C, Olson DG. 1999. Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-trap/GC analyses. J Agric Food Chem 47(7):2776-81.
5. Ahn DU, Jo C, Du M, Olson DG, Nam KC. 2000. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Sci 56(2):203-9.
6. Ahn DU, Nam KC, Du M, Jo C. 2001. Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions. Meat Sci 57(4):419-26.
7. Craig JA, Bowers JA, Wang XY, Seib PA. 1996. Inhibition of lipid oxidation in meats by inorganic phosphates and ascorbate salts. J Food Sci 61(5):1062-7.
8. Giroux M, Ouattara B, Yefsah R, Smoragiewicz W, Saucier L, Lacroix M. 2001. Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. J Agric Food Chem 49(2):919-25.
9. Jo C, Ahn DU. 2000. Production of volatiles from irradiated oil emulsion systems prepared with amino acids and lipids. J Food Sci 65(4):612-6.
10. Kim YH, Nam KC, Ahn DU. 2002a. Color, oxidation-reduction potential, and gas production of irradiated meat from different animal species. J Food Sci 67(5):1692-5.
11. Kim YH, Nam KC, Ahn DU. 2002b. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci 61(3):257-65.
12. Lee M, Sebranek JG, Parrish FC. 1996. Accelerated postmortem aging of beef utilizing electron-beam irradiation and modified atmosphere packaging. J Food Sci 61(1):133-6, 141.
13. Morrissey PA, Sheehy PJA, Galvin K, Kerry JP, Bucktey DJ. 1998. Lipid stability in meat and meat products. Meat Sci 49(S):73-86.
14. Murano EA. 1995. Irradiation of fresh meats. Food Technol 49(12):52-4.
15. Nam KC, Ahn DU. 2002a. Carbon monoxide-heme pigment is responsible for the pink color of irradiated raw turkey breast meat. Meat Sci 60(1):25-33.
16. Nam KC, Ahn DU. 2002b. Effect of double-packaging and acid combination on the quality of irradiated raw turkey patties. J Food Sci 67(9):3252-7.
17. Nam KC, Ahn DU. 2003a. Effects of ascorbic acid and antioxidants on the color of irradiated beef patties. J Food Sci (forthcoming).
18. Nam KC, Ahn DU. 2003b. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci 63(1):1-8.
19. Nam KC, Ahn DU, Du M, Jo C. 2001. Cholesterol oxides in irradiated raw meat with different packaging and storage time. Meat Sci 58(4):431-5.
20. Nanke KE, Sebranek JG, Olson DG. 1998. Color characteristics of irradiated vacuum-packaged pork, beef, and turkey. J Food Sci 63(6):1001-6.
21. Sanchez-Escalante A, Djenane D, Torrescano G, Beltran JA, Roncales P. 2001. The effects of ascorbic acid, taurine, carnosine and rosemary powder on color and lipid stability of beef patties packaged in modified atmosphere. Meat Sci 58(4):421-9.
22. SAS Inst. 1995. SAS/STAT User's Guide. SAS Inst. Inc., Cary, NC.
23. Shahidi F, Yun J, Rubin LJ, Wood DF. 1987. The hexanal content as an indicator of oxidative stability and flavor acceptability in cooked ground pork. Can Inst Food Sci Technol J 20:104-6.
24. Shivas SD, Kropf DH, Hunt MC, Kasmer CL, Kendall JLA, Dayton AD. 1984. Effects of ascorbic acid on display life of ground beef. J Food Prot 47(1):11-5, 19.
25. Xiong YL, Decker EA, Robe GH, Moody WG. 1993. Gelation of crude myofibrillar protein isolated from beef heart under antioxidant conditions. J Food Sci 58(6):1241-4.