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Meat Sci. 2015 Jan;99:18-24. doi: 10.1016/j.meatsci.2014.08.008. Epub 2014 Aug 23.

Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.

Author information

1
IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: carolina.realini@irta.es.
2
IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.

Abstract

The effects of added acerola fruit extract on sensory and shelf-life of beef patties were evaluated. Ground beef was obtained from young bulls fed one of four diets (CON: control, LIN: linseed, CLA: conjugated linoleic acid, LINCLA: LIN plus CLA). Pre-salted (1.8% w/w) beef patties (7.7% fat) with (0.15% w/w) or without acerola were packed in modified atmosphere (80%O2:20%CO2) and displayed in a retail case for 8days. There were no interactions between diet and antioxidant treatments. LIN and/or CLA had no effect on color and lipid stability during display. However, LIN increased n-3 fatty acids in beef and tended to increase intensity of rancid flavor. Addition of acerola extended shelf-life by at least 3 days by improving color and lipid stability and a decreased trend in intensity of rancid flavor of patties without affecting microbial counts. Thus, the use of acerola as a natural antioxidant can be considered an effective method to retard color and lipid oxidation in beef patties.

KEYWORDS:

CLA; Color; Hamburgers; Lipid oxidation; Natural antioxidant; n−3

PMID:
25280358
DOI:
10.1016/j.meatsci.2014.08.008
[Indexed for MEDLINE]

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