Effect of Calcium Lactate on Color Stability of Minced Beef

Abstract

Abstract: In order to explore the effect of calcium lactate on color stability of minced beef, color stability, pigment content, lipid oxidation and myoglobin reductase activity were measured on minced beef mixed with 0.1%, 0.3% or 0.5% calcium lactate solution during storage at (4 ± 1 ) ℃. The results indicated that the addition of calcium lactate in minced beef could inhibit myoglobin oxidation, lipid oxidation and increase myoglobin reductase activity and color stability. However, the L* value revealed a significant decrease (P＜0.05) during 7 d storage. Calcium lactate at the dose of 0.3% could significantly inhibit lipid oxidation and increase color stability of minced beef during chilled storage.

Key words: calcium lactate, myoglobin reductase activity, lipid oxidation, color stability

CLC Number:

TS251.1

References

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