A Further Study of Effects of Glandless Cottonseed Flour on Lipid Oxidation and Color Changes in Raw Ground Beef Containing Salt

1983 ◽  
Vol 46 (9) ◽  
pp. 787-790 ◽  
Author(s):  
K. S. RHEE ◽  
G. C. SMITH
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Color Difference ◽  
Moderate Amount ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Color Changes ◽  
Thiobarbituric Acid Test ◽  
Acid Test

Defatted glandless cottonseed flour added at a level of 2 or 3% of meat weight can retard salt-promoted lipid oxidation and off-color development in raw ground beef patties containing a moderate amount (10 or 20%) of fat. These effects were apparent regardless of whether the patties were stored at 4 or −20°C. Lipid oxidation was determined by the thiobarbituric acid test and color was evaluated by determining the redness (“a”) values with a Hunter color difference meter.

Effects of Sodium Tripolyphosphate and Ascorbic Acid Added with Glandless Cottonseed Flour to Ground Beef

1984 ◽  
Vol 47 (3) ◽  
pp. 182-188 ◽  
Author(s):  
K. S. RHEE ◽  
G. C. SMITH
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Ground Beef ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Added Salt

Sodium tripolyphosphate (STP; 0.25%) or 0.05 or 0.10% ascorbic acid (AA) was added in combination with 3% defatted glandless cottonseed flour (GCF) to ground beef containing 22% fat and 0, 0.5 or 2.0% added salt. Patties made from the mixes were stored at 4 or −20°C, or at −20°C followed by storage at 4°C. Refrigerated patties or frozen-and-refrigerated patties containing GCF plus AA or GCF plus STP plus AA had higher (P<0.05) Hunter “a” values (redness) than those containing GCF alone or GCF plus STP. Frozen patties with GCF plus STP had higher (P<0.05) “a” values than those having other antioxidant treatments. STP and/or AA used in conjunction with GCF had no advantage over use of GCF singly for inhibiting lipid oxidation.

Thiobarbituric acid test for monitoring lipid oxidation in meat

1997 ◽  
Vol 59 (3) ◽  
pp. 345-353 ◽  
Author(s):  
Juana Fernández ◽  
Jose A. Pérez-Álvarez ◽  
Jose A. Fernández-López
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

Stability of Freshwater Sucker (Catostomus spp.) Flesh During Frozen Storage

1978 ◽  
Vol 35 (2) ◽  
pp. 253-257 ◽  
Author(s):  
L. E. Dawson ◽  
K. L. Uebersax ◽  
M. A. Uebersax
Keyword(s):  
Lipid Oxidation ◽  
Storage Time ◽  
Storage Stability ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Harvest Dates ◽  
Fish Lipid ◽  
Different Seasons ◽  
Acid Test

Freshwater suckers (Catostomus spp.) were harvested from Lakes Huron, Michigan, and Superior during different seasons of the year. Initial compositional analyses and storage stability of products held at −18 °C for periods of 1, 3, 6, and 12 mo were determined for coarsely ground (eviscerated) fish, minced flesh, and loin and belly flap muscles. Moisture levels ranged from 75.3 to 83.5%, showing no consistent differences among lakes, harvest dates, or fish portions. Calcium levels of minced flesh averaged 0.08%, only about one tenth of that from coarsely ground fish. Lipid analyses (2-thiobarbituric acid test, TBA) showed increased lipid oxidation with storage time. Those results indicate that untreated minced flesh may be stored frozen for at least 6 mo without serious lipid oxidation, since TBA numbers averaged < 2.0 at that storage time. Lipids in loin muscle were least oxidized, followed by minced flesh, belly flap, and coarsely ground fish, respectively. Key words: fish, mechanically deboned, storage stability, sucker, lipid oxidation

Lipid Peroxidation in Hyperlipidaemic Patients. A Study of Plasma using an HPLC-Based Thiobarbituric Acid Test

1993 ◽  
Vol 19 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Susanna Chirico ◽  
Cheryl Smith ◽  
Christine Marchant ◽  
Malcolm J. Mitchinson ◽  
Barry Halliwell
Keyword(s):  
Lipid Peroxidation ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test

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

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
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.

A review of the methodology of the 2-thiobarbituric acid test

1991 ◽  
Vol 40 (3) ◽  
pp. 271-291 ◽  
Author(s):  
D.V. Hoyland ◽  
A.J. Taylor
Keyword(s):  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Test ◽  
Acid Test
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