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- OpenAccess
Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation
並列摘要
The effect of superficial treatment of beef trimmings and beef knuckles with bone with taxifolin solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples were airpacked or packaged in modified atmosphere consisting of 80%O2/20%CO2. It was found that the combined application of taxifolin treatment and MAP inhibited effectively formation of secondary derivates of lipid oxidation. The lipid hydroperoxides formation of these samples was reduced by 50-60% and accumulation of TBARS was significantly retarded in com parison with untreated with taxifolin, air-packed control samples. The MAP was found as the crucial factor for minimization of the FAME composition changes of chilled beef.
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