Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions

• Published in: Journal of food engineering Vol. 77; no. 2; pp. 248 - 253
• Main Authors: Tang, S.Z., Ou, S.Y., Huang, X.S., Li, W., Kerry, J.P., Buckley, D.J.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2006; Elsevier
• Subjects: aerobic conditions; antioxidant activity; antioxidants; beef; beef quality; Biological and medical sciences; carbon dioxide; Coffee, tea and other stimulative beverage industries; color; discoloration; flavanols; Food engineering; Food industries; food packaging; food preservation; food storage; Fundamental and applied biological sciences. Psychology; General aspects; hamburgers; Lipid oxidation; lipid peroxidation; longissimus dorsi; Meat colour; Metmyoglobin; minced meat; modified atmosphere packaging; myoglobin; natural additives; oxidative stability; oxygen; Oxymyoglobin; plant extracts; refrigeration; tea; Tea catechins; thiobarbituric acid-reactive substances; Tea catechins; Metmyoglobin; Oxymyoglobin; Meat colour; Lipid oxidation; Flavanol; Catechin; Atmospheric condition; Meat product; Lipids; Flavonoid; Tea; Polyphenol; Oxidation resistance; Packaging; Oxidation; Conditioning; Beef
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2005.06.025

The colour stabilizing and antioxidant effects of added tea catechins (TC) on susceptibility of fresh minced beef patties to lipid oxidation and colour stability during refrigerated (4 °C) display under aerobic and modified atmosphere packaging (MAP, 80:20, O 2:CO 2) conditions were investigated. Fresh minced beef muscle ( M. Longissimus dorsi) was supplemented with TC at levels of 0 (T0), 200 (T200), 400 (T400), 600 (T600), 800 (T800) and 1000 (T1000) mg/kg minced muscle. Treated samples were held in a refrigerated (4 °C) display cabinet under aerobic or MAP conditions for 7 days. Lipid oxidation (TBARS) and proportion of metmyoglobin (MetMb) and oxymyoglobin (MbO 2) were measured each day. TC-treated groups had consistently lower ( p < 0.01) lipid oxidation, compared to controls, for 2 days under both aerobic and MAP packaging conditions, thus showing the positive antioxidant activities in minced beef. TC at levels of 200 (T200) mg/kg delayed the formation of MetMb under aerobic and MAP conditions. However, TC at levels greater than 400 mg/kg meat did not show colour stabilizing effects in minced beef. The delay effect on discolouration was much more significant in MAP. The results obtained showed that TC not only improved lipid stability but also improved colour stability in minced beef.