Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

作者：Kim Hyun Wook; Choi Yun Sang; Choi Ji Hun; Kim Hack Youn; Hwang Ko Eun; Song Dong Heon; Lee Soo Yoen; Lee Mi Ai; Kim Cheon Jei^*

来源：Meat Science, 2013, 95(3): 641-646.

DOI：10.1016/j.meatsci.2013.06.006

• Lipid oxidation
• Antioxidant
• Discoloration
• Soy sauce

This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P %26lt; 0.05). A reduction (P %26lt; 0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P %26gt; 0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic add greatly improved (P %26lt; 0.05) color stability and retarded lipid oxidation.

• 出版日期2013-11