Preventive Nutrition and Food Science

  • 제9권1호
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  • Pages.1-6
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  • 2004
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties

  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 발행 : 2004.03.01
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초록

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

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피인용 문헌

  1. A Study on Intake of Health Functional Food and Its Related Factors in Adults Living in Busan and Gyeongnam Area vol.1, pp.1, 2012, https://doi.org/10.7762/cnr.2012.1.1.37
  2. Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye vol.9, pp.2, 2004, https://doi.org/10.3746/jfn.2004.9.2.183