Abstract
Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM exhibited no significant difference with 0.02% BHT samples during the storage（P＞0.05）. All the treated samples except the 5% PM treated one represented stronger antibacterial capacity than the control ones（P＜0.05）, and the total bacterial count of 20% PM treated samples showed no significant difference with the ones treated with 0.02% BHT for 4 d. Furthermore, compared with control samples, the addition of PM increased total phenolic content but decreased pH observably（P＜0.05）. The addition of PM showed lower a* value and higher b* value significantly（P＜0.05）, enhancing the juiciness, reducing greasy feel and improving sensory characteristics.
Publication Date
7-28-2018
First Page
137
Last Page
142
DOI
10.13652/j.issn.1003-5788.2018.07.029
Recommended Citation
Ming, LUO; Yuan, MA; Yiping, YUAN; Yujie, LUO; Guirong, ZHANG; Xiaocui, YIN; and Yingping, XU
(2018)
"Effects of addition of Prunus mume on the quality of beef patties during storage,"
Food and Machinery: Vol. 34:
Iss.
7, Article 29.
DOI: 10.13652/j.issn.1003-5788.2018.07.029
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/29
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