Title

Comparison of Milk Mineral, Sodium Tripolyphosphate (STP) and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

71

Issue

2

Publication Date

2006

First Page

C65

Last Page

C68

DOI

10.1111/j.1365-2621.2006.tb08883.x

Abstract

The antioxidant effects of milk mineral (MM), sodium tripolyphosphate (STP), and vitamin E (E) were tested in raw ground beef packaged in 80% O2 modified atmosphere packaging, and held 1, 4, 7, or 14 d at 2 °C. Two levels of each antioxidant (0.75% and 1.5% MM, 0.25% and 0.5% STP, 50 or 100 ppm E) were compared with control samples without added antioxidants. Vitamin E was mixed with mineral oil or ethanol before mixing with meat samples. Thiobarbituric acid (TBA) values were highest (P < 0.05) in controls without antioxidants, and samples with added vitamin E. Lowest TBA values (<0.5) were in samples treated with 0.75% or 1.5% milk mineral. All ground beef samples maintained redness (a* > 10) through 4 d of storage. By day 7, ground beef treatments with added E were brown. After 14 d, ground beef with 0.75% MM was more red (P < 0.05) than other treatments or controls. Thus, 0.75% MM has possible application to prolong red color stability and inhibit lipid oxidation in ground beef packaged in high oxygen atmospheres.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.