111 Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle

Both pre- and post-rigor beef semimembranosus muscles were ground with salt (0, 2 and 4%) and then subdivided into two treatment groups (freezing and freeze drying) and evaluated during storage of 0, 5, 10 and 15 wk for chemical and sensory traits. Rehydration ratios of pre-rigor freeze-dried beef (salted or unsalted) were not significantly changed during a 15-wk storage period at 25°C. With the addition of 2 and 4% salt, pre-rigor freeze-dried beef was less susceptible (P<0.05) to lipid oxidation (lower TBA values) than post-rigor, freeze-dried beef. Pre-rigor, freeze-dried beef was superior to post-rigor, freeze-dried meat in all sensory traits studied. Differences in TBA values were not significant between pre-rigor and post-rigor, frozen beef treatments at any salt level (0, 2 and 4%). Pre-rigor, frozen beef samples were superior (P<0.05) to conventional post-rigor, frozen meat in panel tenderness and acceptability scores. The TBA values of pre- and post-rigor beef (frozen or freeze dried), in general, increased with increased salt level (0, 2 and 4%). Freeze-dried beef samples (pre- or post-rigor) were less (P<0.05) tender, cohesive, acceptable and more rancid and/or off-flavor than frozen meat (pre- or post-rigor).

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Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties

Journal of Food Science ◽

10.1111/j.1365-2621.1989.tb03062.x ◽

1989 ◽

Vol 54 (2) ◽

pp. 284-286 ◽

Cited By ~ 17

Author(s):

D.S. BENTLEY ◽

J.O. REAGAN ◽

M.F. MILLER

Keyword(s):

Storage Time ◽

Storage Temperature ◽

Ground Beef ◽

Sensory Attributes ◽

Beef Patties ◽

Gas Atmosphere ◽

Atmosphere Storage ◽

And Storage

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Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

Jurnal Ilmu Lingkungan ◽

10.14710/jil.15.1.64-73 ◽

2017 ◽

Vol 15 (1) ◽

pp. 64 ◽

Cited By ~ 1

Author(s):

Fatin Hidayati ◽

Y.S Darmanto ◽

Romadhon Romadhon

Keyword(s):

Lipid Oxidation ◽

Research Method ◽

Storage Time ◽

Oxidation Process ◽

Phenol Content ◽

Flavonoid Content ◽

High Fat ◽

Materials Used ◽

And Storage ◽

Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

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Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

International Journal of Food Science ◽

10.1155/2013/360732 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 8

Author(s):

Iulia Movileanu ◽

Máryuri T. Núñez de González ◽

Brian Hafley ◽

Rhonda K. Miller ◽

Jimmy T. Keeton

Keyword(s):

Lipid Oxidation ◽

Ground Beef ◽

Thiobarbituric Acid ◽

Antioxidant Effect ◽

Butylated Hydroxytoluene ◽

Rosemary Extract ◽

Thiobarbituric Acid Reactive Substances ◽

Beef Patties ◽

Tbars Values ◽

Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

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PENGARUH PERBEDAAN KONSENTRASI EKSTRAK Sargassum sp. DAN LAMA PENYIMPANAN TERHADAP OKSIDASI LEMAK PADA FILLET IKAN PATIN (Pangasius sp.) (The Effect of Different Concentrations Extract Sargassum sp. and Storage Time of Lipid Oxidation at Catfish (Pangasius sp.))

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.12.2.116-123 ◽

2017 ◽

Vol 12 (2) ◽

pp. 116

Author(s):

Fatin Hidayati ◽

Y.S. Darmanto Y.S. Darmanto ◽

Romadhon Romadhon

Keyword(s):

Lipid Oxidation ◽

Research Method ◽

Storage Time ◽

Oxidation Process ◽

Phenol Content ◽

Flavonoid Content ◽

High Fat ◽

Materials Used ◽

And Storage ◽

Phenolic And Flavonoid

ABSTRAK Ikan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P<0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan dengan Ic 50 sebesar 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03–19,82 meq/kg, nilai TBA 0,63–6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan. Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patin ABSTRACT Catfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage. Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish Fillet

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