Abstract:The antioxidative effects of tea polyphenols, grape seed extracts and vitamin C (Vc) on frozen bovine meatballs were investigated in this study, using bovine meatballs with 0.02% butylated hydroxyanisole (BHA) as the control group and bovine meatballs without antioxidant treatment group as the blank. By measuring the peroxidate value (POV), the content of thiobarbituric acid reactive substances (TBARS), carbonyl value and other indicators during the frozen storage of bovine meatballs, the optimum dosages of three kinds natural antioxidants were determined. Then the ratio of the three kinds of natural antioxidants were optimized by L9 (33) orthogonal experiment and the best combined use of tea polyphenols, vitamin C and grape seed extracts were 0.5%, 0.03% and 0.05%,respectively. The natural compoundts tested in this study showed ideal antioxidant effects and potential applications value on lipid oxidation and quality improvement of bovine meatballs during frozen storage.
