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

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

Journal of Food Science 71(3): C109-C114

2006


ISSN/ISBN: 0022-1147
Accession: 011993825

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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.