Inhibition of Grape Seed Extract and Tea Polyphenols on the Premature Browning of Beef Patties under High Oxygen Modified Packaging
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Abstract:
The premature browning (PMB) during meat cooking will lead to food safety problems, and high oxygen modified packaging is one of major factors leading to this phenomenon. In order to inhibit or reduce the PMB of beef patties, grape seed extract and tea polyphenols were added to beef patties to determine the inhibition effect on the PMB of beef patties. The pH value, meat color of both raw and cooked patties, TBARS, total viable counts (TVC) and the sensory quality were evaluated. The results showed that adding 0.1 g/kg of grape seed extract and0.1 g/kg of tea polyphenols inhibited the lipid oxidation in beef patties during storage, improved the color stability of raw beef patties, and improved the a* values of cooked color at 66 ℃. On the day 6 of storage, the lipid oxidation was significantly reduced from 8.98 mg MDA/kg in control group to 5.62 mg MDA/kg and 5.79 mg MDA/kg (p<0.05) respectively by the addition of 0.1 g/kg of grape seed extract and 0.1 g/kg of tea polyphenols. And the central a* values at 66 ℃ were significantly higher than those at 72 ℃ (p<0.05) and those of control at 66 ℃ (p<0.05), which showed a significant inhibitory effect on PMB of patties under the condition of high oxygen modified packaging. At the same time, there was no negative effect of the two natural antioxidants on the sensory quality of the beef patties. Therefore, 0.1 g/kg of grape seed extract or 0.1 g/kg of tea polyphenols can be added to inhibit the PMB of beef patties under high oxygen modified packaging during cooking and thus improve the food safety.
