Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2002-05, Vol.67 (4), p.1364-1369 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1369 |
|---|---|
| container_issue | 4 |
| container_start_page | 1364 |
| container_title | Journal of food science |
| container_volume | 67 |
| creator | Ahn, J Grün, I.U Fernando, L.N |
| description | Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVin(TM)) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVin(TM), Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated. |
| doi_str_mv | 10.1111/j.1365-2621.2002.tb10290.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_194385535</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>671510921</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5034-4bb94c3e5fc314221e7ccbeab2486cde17753ccf1518a425ff25c90eb1418f923</originalsourceid><addsrcrecordid>eNqVkV9v0zAUxSMEEmXwGYgm8Zjg6z9xwhOj2zpQNzqNaYgXy3HtzV1mFzvV0m-Po1TwjF-se-_P51wdZ9kxoBLS-bgpgVSswBWGEiOEy74FhBtUDi-yGXCGClJTeJnN0gwXAJS_zt7EuEFjTapZ9nDieusHu5auz1fBb3XorY65N_mV7HdBdvmqG2dnQx-k6mM-966X1ll3n698t98-aOc7q1L_aet3bh1z61LhH_U6X4Sxk3_R2rzNXhnZRf3ucB9lt-dnP-YXxfL74uv8ZFkohggtaNs2VBHNjCJAMQbNlWq1bDGtK7XWwDkjShlgUEuKmTGYqQbpFijUpsHkKDuedLfB_97p2IuN3wWXLAU0lNSMEZagTxOkgo8xaCO2wT7JsBeAxBis2IgxWDEGK8ZgxSFYMaTHHw4OMirZmSCdsvGfAuGU87pK3OeJe7ad3v-Hg_h2fnqThjRJFJOEjb0e_krI8CgqTjgTd1cLcfnzV3N5fb0Ud4l_P_FGeiHvQ1rr9gYjoOm_mxpDQ_4AWRSnAQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194385535</pqid></control><display><type>article</type><title>Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef</title><source>Access via Wiley Online Library</source><creator>Ahn, J ; Grün, I.U ; Fernando, L.N</creator><creatorcontrib>Ahn, J ; Grün, I.U ; Fernando, L.N</creatorcontrib><description>Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVin(TM)) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVin(TM), Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2002.tb10290.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>antioxidant activity ; Antioxidants ; bark ; Beef ; Biological and medical sciences ; cold storage ; cooked foods ; Flavors ; Food additives ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; grape seed extract ; ground beef ; Meat and meat product industries ; oxidative stability ; pine bark extract ; rosemary ; sensory evaluation ; thiobarbituric acid-reactive substances ; warmed-over flavor</subject><ispartof>Journal of food science, 2002-05, Vol.67 (4), p.1364-1369</ispartof><rights>2003 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists May 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5034-4bb94c3e5fc314221e7ccbeab2486cde17753ccf1518a425ff25c90eb1418f923</citedby><cites>FETCH-LOGICAL-c5034-4bb94c3e5fc314221e7ccbeab2486cde17753ccf1518a425ff25c90eb1418f923</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2002.tb10290.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2002.tb10290.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13747786$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ahn, J</creatorcontrib><creatorcontrib>Grün, I.U</creatorcontrib><creatorcontrib>Fernando, L.N</creatorcontrib><title>Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef</title><title>Journal of food science</title><description>Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVin(TM)) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVin(TM), Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>bark</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>cold storage</subject><subject>cooked foods</subject><subject>Flavors</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grape seed extract</subject><subject>ground beef</subject><subject>Meat and meat product industries</subject><subject>oxidative stability</subject><subject>pine bark extract</subject><subject>rosemary</subject><subject>sensory evaluation</subject><subject>thiobarbituric acid-reactive substances</subject><subject>warmed-over flavor</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqVkV9v0zAUxSMEEmXwGYgm8Zjg6z9xwhOj2zpQNzqNaYgXy3HtzV1mFzvV0m-Po1TwjF-se-_P51wdZ9kxoBLS-bgpgVSswBWGEiOEy74FhBtUDi-yGXCGClJTeJnN0gwXAJS_zt7EuEFjTapZ9nDieusHu5auz1fBb3XorY65N_mV7HdBdvmqG2dnQx-k6mM-966X1ll3n698t98-aOc7q1L_aet3bh1z61LhH_U6X4Sxk3_R2rzNXhnZRf3ucB9lt-dnP-YXxfL74uv8ZFkohggtaNs2VBHNjCJAMQbNlWq1bDGtK7XWwDkjShlgUEuKmTGYqQbpFijUpsHkKDuedLfB_97p2IuN3wWXLAU0lNSMEZagTxOkgo8xaCO2wT7JsBeAxBis2IgxWDEGK8ZgxSFYMaTHHw4OMirZmSCdsvGfAuGU87pK3OeJe7ad3v-Hg_h2fnqThjRJFJOEjb0e_krI8CgqTjgTd1cLcfnzV3N5fb0Ud4l_P_FGeiHvQ1rr9gYjoOm_mxpDQ_4AWRSnAQ</recordid><startdate>200205</startdate><enddate>200205</enddate><creator>Ahn, J</creator><creator>Grün, I.U</creator><creator>Fernando, L.N</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200205</creationdate><title>Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef</title><author>Ahn, J ; Grün, I.U ; Fernando, L.N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5034-4bb94c3e5fc314221e7ccbeab2486cde17753ccf1518a425ff25c90eb1418f923</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>bark</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>cold storage</topic><topic>cooked foods</topic><topic>Flavors</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grape seed extract</topic><topic>ground beef</topic><topic>Meat and meat product industries</topic><topic>oxidative stability</topic><topic>pine bark extract</topic><topic>rosemary</topic><topic>sensory evaluation</topic><topic>thiobarbituric acid-reactive substances</topic><topic>warmed-over flavor</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ahn, J</creatorcontrib><creatorcontrib>Grün, I.U</creatorcontrib><creatorcontrib>Fernando, L.N</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ahn, J</au><au>Grün, I.U</au><au>Fernando, L.N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef</atitle><jtitle>Journal of food science</jtitle><date>2002-05</date><risdate>2002</risdate><volume>67</volume><issue>4</issue><spage>1364</spage><epage>1369</epage><pages>1364-1369</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVin(TM)) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVin(TM), Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2002.tb10290.x</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2002-05, Vol.67 (4), p.1364-1369 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194385535 |
| source | Access via Wiley Online Library |
| subjects | antioxidant activity Antioxidants bark Beef Biological and medical sciences cold storage cooked foods Flavors Food additives Food industries Food science Fundamental and applied biological sciences. Psychology grape seed extract ground beef Meat and meat product industries oxidative stability pine bark extract rosemary sensory evaluation thiobarbituric acid-reactive substances warmed-over flavor |
| title | Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T02%3A58%3A00IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Antioxidant%20Properties%20of%20Natural%20Plant%20Extracts%20Containing%20Polyphenolic%20Compounds%20in%20Cooked%20Ground%20Beef&rft.jtitle=Journal%20of%20food%20science&rft.au=Ahn,%20J&rft.date=2002-05&rft.volume=67&rft.issue=4&rft.spage=1364&rft.epage=1369&rft.pages=1364-1369&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.2002.tb10290.x&rft_dat=%3Cproquest_cross%3E671510921%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194385535&rft_id=info:pmid/&rfr_iscdi=true |