Synergism Between Tea Polyphenols and Chilling in Preserving the Antioxidant Activity and Colour of Beef
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to control the oxidative browning on the surface of beef during ice-temperature storage and extend effectively the shelf life of beef, this study used the chilled beef as the research object, and treated the beef with tea polyphenols at different concentrations in synergy with ice-temperature (-1 ℃) preservation. The thiobarbituric acid-reactive substance (TBARS) value, drip loss, hardness, color difference and sensory indices of beef after storage for 1, 3, 5 and 7 days were determined. Using beef treated by aseptic distillation and stored at 4 ℃ as Control 1, and beef treated by aseptic distillation and stored at -1 ℃ as Controlled 2, the synergistic effect of tea polyphenols and ice-temperature preservation on the antioxidant activity and color of chilled beef were examined. The results showed that the tea polyphenols at 0.20% worked syngerstically with ice-temperature preservation to provide significantly (p<0.05) greater protection on the antioxidant activity and colour of beef compared to the Controls. On the 7th day of storage, the beef had the highest score, with L* value, a* value, drip loss, hardness and TBARS value were 34.91, 18.25, 0.35%, 4359 g and 0.24 mg/kg, respectively. Therefore, the use of tea polyphenols in combination with ice-temperature preservation could synergistically exert a good antioxidation effect on chilled beef, and facilitated the color stability of beef during storage.
