Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties)

Wills, T.M.; DeWitt, C.A.M.; Sigfusson, H.; Bellmer, D.

Journal of Food Science 71(4): C109-C114

2006


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.2006.tb15604.x
Accession: 004419571

Download citation:  
Text
  |  
BibTeX
  |  
RIS

Article/Abstract emailed within 0-6 h
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Abstract
Incorporation of delta-tocopherol using an ethanolic carrier to control lipid oxidation in impingement and ohmic cooked beef patties was evaluated, and quality characteristics were determined. Ethanolic delta-tocopherol delayed oxidative deterioration of cooked beef patties in both cooking methods. Ohmic cooked samples developed significantly higher (P < 0.05) thiobarbituric acid-reactive substances (TBARS) than impingement-cooked samples. Formation of TBARS significantly (P < 0.05) increased with storage time in both cooking treatments. Cooking method significantly (P < 0.05) influenced color and textural attributes of beef patties. Samples cooked by ohmic heater were lighter, displaying significantly (P < 0.05) larger L* color values. Additionally, ohmic samples were harder, chewier, and more cohesive (P < 0.05) than samples cooked with an impingement oven. Exogenous addition of ethanolic tocopherol can delay lipid oxidation and improve quality of cooked meat products.

Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties)