Effect of Ascorbic Acid with Either a-Tocopherol or Zizyphus spina christi Extracts on Meat Colour and Lipid Stability of Fresh Beef during Cold Storage | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 4, Volume 6, Issue 2, December 2009, Page 1-9 | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajfs.2009.20162 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| This study was carried out to investigate the effect of ascorbic acid and its combination with either a-tocopherol (Toc+AA) or Zizyphus spina-Christi extracts (ZE+AA), ZE on meat colour and lipid stability of fresh beef steaks from six beef carcasses stored at 4°C for 9 days. AA, (Toc+AA), ZE and (ZE+AA) treatments retarded metmyoglobin formation in beef steaks during 9 days of cold storage as compared with the control. Treatments of (Toc+AA), ZE and (ZE+AA) showed better colour and high suppressed lipid oxidation during 9 days of storage at 4°C as compared with (Toc+AA) or (ZE+AA) and had synergistic effect with each other as antioxidants resulting in reducing activity, inhibition metmyoglobin formation, increased meat colour stability and retarded lipid oxidation. In conclusion, these treatments have an acceptable meat colour and thus extending shelf-life of beef steaks during cold storage. | ||||
| Keywords | ||||
| beef steaks; ascorbic acid; a-tocopherol; Zizyphus spina; Christi extracts | ||||
|
Supplementary Files
|
||||
|
Statistics Article View: 101 |
||||
