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Abstract
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Article Information:
Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation
G.Y. Ivanov, A.S. Staykov, D.K. Balev, S.G. Dragoev, E.H. Filizov, K.P. Vassilev and T.G. Grozdeva
Corresponding Author: Galin Yordanov Ivanov
Submitted: 2010 May, 11
Accepted: 2010 May, 26
Published: 2010 July, 30 |
Abstract:
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The effect of superficial treatment of beef trimm ings and beef knuckles with bone with taxifolin
solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples were airpacked
or packaged in modified atmosphere consisting of 80%O2/20%CO2. It was found that the combined
application of taxifolin treatment and MAP inhibited effectively formation of secondary derivates of lipid
oxidation. The lipid hydroperoxides formation of these samples was reduced by 50-60% and accumulation of
TBARS was significantly retarded in com parison with untreated w ith taxifolin, air-packed control samples. The
MAP was found as the crucial factor for minimization of the FAME composition changes of chilled beef.
Key words: Beef, lipid oxidation, quality, shelf life, taxifolin, ,
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Abstract
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Cite this Reference:
G.Y. Ivanov, A.S. Staykov, D.K. Balev, S.G. Dragoev, E.H. Filizov, K.P. Vassilev and T.G. Grozdeva, . Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation. Advance Journal of Food Science and Technology, (4): Page No: 213-218.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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