Effect of Ultrafiltration Product of Cantonese Sausage on the Preservation of Ground Beef
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Abstract:
The aim of the current investigation was to examine the inclusion of the peptide fraction of Cantonese sausage (PFCS) and its effect on the shelf-life and sensory characteristics of ground beef. First, the antioxidant properties of PFCS (MW < 5 ku) were studied using four different antioxidant assays (DPPH and ABTS+ radical-scavenging activity, Fe2+ chelating activity, and liposome oxidation inhibition rate). Next, the changes in TBARS value, pH, carbonyl and metmyoglobin content, as well as psychrophilic and mesophilic microorganisms in ground beef with different levels of added PFCS were determined during refrigerated storage at 4°C for up to 7 days. Finally, the sensory quality of beef patties was evaluated. The results indicated that the PFCS (MW < 5 ku) had very good radical scavenging activity, Fe2+ chelating activity, and protection against oxidation in the liposome model system. The addition of PFCS to ground beef could delay oxidation reactions and reduced microorganisms than that in the control, and the effect showed a dose-dependent response. Furthermore, the sensory quality was also improved when ground beef patties were treated with PFCS. Addition of 0.6% PFCS resulted in the highest quality in terms of overall acceptance. Therefore, this study provided evidence that PFCS has great potential to inhibit the oxidation of ground beef.
