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Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants
- Sanchez-Escalante, Armida, Torrescano, Gaston, Djenane, Djamel, Beltran, Jose Antonio, Roncales, Pedro
- Journal of the science of food and agriculture 2003 v.83 no.3 pp. 187-194
- antioxidant activity, antioxidants, beef, cayenne, color, modified atmosphere packaging, off odors, patties, pepper, psychrotrophic bacteria, pulp, shelf life, sweet peppers, thiobarbituric acid-reactive substances, tomatoes
- Beef patties containing natural antioxidants-cayenne hot pepper, red sweet pepper, lycopene-rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc-O-Mato(™))-and packaged in modified atmosphere were evaluated for storage stability at 2 ± 1 °C by measuring CIE a* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off-odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly (p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid-rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid-free red sweet pepper. The addition of lycopene-enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant (p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days.