Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage
Document Type
Article
Journal/Book Title/Conference
Journal of Food Science
Volume
70
Issue
4
Publication Date
2005
First Page
C250
Last Page
C253
Abstract
The objective of this study was to determine the antioxidant activity of 1.5% milk mineral (MM) added to uncured cooked beef meatballs and to evaluate possible synergistic effects of MM in combination with 20-ppm or 40-ppm sodium nitrite in beef sausages. All treatments were also formulated with 1.5% salt and 10% added water. Thiobarbituric acid (TBA) values and Hunter color values were determined at 1 d, 8 d, and 15 d of storage at 2°C. Meatball cooked yield was also measured. Cooked yield was not different (P < 0.05) between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness (CIE a*) than samples without nitrite. Redness values increased with storage time in sausages containing 40-ppm nitrite. However, redness values decreased (P < 0.05) during storage for control meatballs, associated with increased lipid oxidation (higher TBA values). Lipid oxidation was lower (P < 0.05) in samples containing 1.5% MM with TBA values <1.2 after 15 d of storage compared with 6.1 for control samples. There was no synergistic inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Milk mineral alone at 1.5% of meat weight was sufficient for inhibition of lipid oxidation in cooked beef samples.
Recommended Citation
Vasavada NM, Cornforth DP. 2005. Evaluation of milk mineral antioxidant activity in beef meat balls and nitrite-cured sausage. J. Food Sci. 70:C250-253.
Comments
Originally published by Wiley Interscience. Abstract and full text available via remote link.