Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

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• 作者：Fang Liu ; Ruitong Dai ; Jinyuan Zhu ; Xingmin Li
• 关键词：Mixture design ; Tea catechins ; Carnosine ; α ; -Tocopherol ; Metmyoglobin-reducing activity
• 刊名：Journal of Food Engineering
• 出版年：2010
• 出版时间：May 2010
• 年：2010
• 卷：98
• 期：2
• 页码：170-177
• 全文大小：1569 K

文摘

The interactions of three natural antioxidants, tea catechins, carnosine, and α-tocopherol and their effect on color, lipid stability, Metmyoglobin percentage and Metmyoglobin-reducing activity of raw beef patties were evaluated. Increase in the content of tea catechins in the mixture lead to higher lipid stability and lower Metmyoglobin percentage. Carnosine had a notable effect on improving Metmyoglobin-reducing activity and producing better color stability at a low concentration. α-Tocopherol and tea catechins enhanced lipid stability. Interaction between tea catechins, carnosine, and α-tocopherol improved lipid stability and color stability of raw beef patties. The optimal values of tea catechins, carnosine, and α-tocopherol in the mixture were 3–19 % , 78–94 % , and 0–12 % , respectively.