Honey inhibits lipid oxidation in ready-to-eat ground beef patties
- PMID: 22063889
- DOI: 10.1016/j.meatsci.2005.02.011
Honey inhibits lipid oxidation in ready-to-eat ground beef patties
Abstract
Our objective was to evaluate the antioxidant capabilities of clover (CH) and wildflower honeys (WH) in delaying lipid oxidation in cooked and reheated ground beef patties stored in refrigerated and frozen states. CH and WH (5%, 10%, or 15% w/w) were each mixed separately into ground beef chuck (18% fat) and formed into 30g patties mixed with 1% salt (w/w). A control (CON) with no honey and a control with sodium tripolyphosphate (STP; 0.25% w/w) were used for comparison. Patties were cooked to 71°C, overwrapped with oxygen-permeable PVC film and either stored refrigerated (4°C) for 12 days or frozen (-18°C) for 45 days. Cook yield, pH and water activity were measured on day 0. On designated sampling days, patties were reheated to 71°C. Thiobarbituric acid-reactive substances (TBARS) and lipid hydroperoxides (LOOH) were measured spectrophotometrically to assess lipid oxidation. TBARS and LOOH of ready-to-eat (RTE) ground beef patties containing either CH or WH were lower (P<0.01) than CON patties following storage; however, STP patties had lower TBARS values than honey-containing patties (P<0.01). WH and CH at 15% were equally effective in suppressing LOOH compared to STP in refrigerated and frozen patties. All honey concentrations improved cook yield, with 10% WH being more effective than STP. Both CH and WH delayed lipid oxidation in RTE ground beef patties stored at 4°C and -18°C, with WH decreasing LOOH formation in refrigerated patties as effectively as STP. Honey may be a natural alternative to phosphates to delay lipid oxidation.
Similar articles
-
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.Meat Sci. 2005 Apr;69(4):773-9. doi: 10.1016/j.meatsci.2004.11.010. Epub 2005 Jan 6. Meat Sci. 2005. PMID: 22063156
-
Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.Meat Sci. 2005 Feb;69(2):363-9. doi: 10.1016/j.meatsci.2004.08.008. Meat Sci. 2005. PMID: 22062829
-
The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties.Meat Sci. 2009 Apr;81(4):647-52. doi: 10.1016/j.meatsci.2008.11.003. Epub 2008 Nov 12. Meat Sci. 2009. PMID: 20416576
-
Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.J Agric Food Chem. 2010 Jan 13;58(1):600-5. doi: 10.1021/jf9029404. J Agric Food Chem. 2010. PMID: 19904983
-
Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.J Food Sci. 2007 May;72(4):S282-8. doi: 10.1111/j.1750-3841.2007.00335.x. J Food Sci. 2007. PMID: 17995791
Cited by
-
The modulatory effect of bee honey against diethyl nitrosamine and carbon tetrachloride instigated hepatocellular carcinoma in Wistar rats.Toxicol Res (Camb). 2021 Oct 14;10(6):1092-1103. doi: 10.1093/toxres/tfab094. eCollection 2021 Dec. Toxicol Res (Camb). 2021. PMID: 34992771 Free PMC article.
-
Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya.Int J Food Sci Technol. 2020 Mar;55(3):1246-1254. doi: 10.1111/ijfs.14403. Epub 2019 Oct 25. Int J Food Sci Technol. 2020. PMID: 33071471 Free PMC article.
-
The importance of antioxidants and place in today's scientific and technological studies.J Food Sci Technol. 2019 Nov;56(11):4757-4774. doi: 10.1007/s13197-019-03952-x. Epub 2019 Jul 29. J Food Sci Technol. 2019. PMID: 31741500 Free PMC article. Review.
-
Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties.Asian-Australas J Anim Sci. 2019 Jul;32(7):1027-1035. doi: 10.5713/ajas.18.0689. Epub 2019 Jan 3. Asian-Australas J Anim Sci. 2019. PMID: 30744360 Free PMC article.
-
Monofloral honeys by Sicilian black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity.Heliyon. 2016 Nov 10;2(11):e00193. doi: 10.1016/j.heliyon.2016.e00193. eCollection 2016 Nov. Heliyon. 2016. PMID: 27882358 Free PMC article.
LinkOut - more resources
Full Text Sources