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Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Kim, Hyun-Wook, Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hack-Youn, Hwang, Ko-Eun, Song, Dong-Heon, Lee, Soo-Yoen, Lee, Mi-Ai, Kim, Cheon-Jei
Meat science 2013 v.95 no.3 pp. 641-646
antioxidant activity, ascorbic acid, beef, cold storage, color, fatty acid composition, free fatty acids, lipid peroxidation, patties, salt concentration, sodium chloride, soy sauce, storage time
This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P<0.05). A reduction (P<0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation.