Inhibition Effect of Spice Extracts on Lipid Oxidation in Quick-Frozen Beef Balls

Abstract

Abstract: The effects of rosemary, clove and cassia extracts on lipid oxidation, colour stability and sensory evaluation of frozen (－18 ℃) beef balls stored for 120 days were investigated. Thiobarbituric acid reactive substances (TBARS), peroxidate value (PV), color and sensory quality of balls were determined. The results showed that addition of spice extract could retard lipid oxidation significantly (P ＜0.05), increase L*-value, and decrease a*-value. Samples with added spice extracts also had better sensory quality after 120 days of storage than that of control samples. This study demonstrates that spice extracts can delay lipid oxidation and improve the flavor of frozen beef balls.

Key words: beef ball, lipid oxidation, spice extract, inhibition

CLC Number:

TS201.1

References

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