Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove
                    Extract as Antioxidants in Fresh Beef Patties at Refrigerated
                    Storage

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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Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere

Journal of Food Science ◽

10.1111/j.1365-2621.2003.tb14162.x ◽

2003 ◽

Vol 68 (1) ◽

pp. 339-344 ◽

Cited By ~ 98

Author(s):

A. Sanchez-Escalante ◽

D. Djenane ◽

G. Torrescano ◽

J.A. Beltran ◽

P. Roncales

Keyword(s):

Ascorbic Acid ◽

Modified Atmosphere ◽

Antioxidant Action ◽

Beef Patties

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Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

Food Science and Technology ◽

10.1590/s0101-20612012005000041 ◽

2012 ◽

Vol 32 (2) ◽

pp. 223-227

Author(s):

Aynur Batkan ◽

Akif Kundakçi ◽

Bülent Ergönül

Keyword(s):

Ascorbic Acid ◽

Dry Matter ◽

Sugar Content ◽

Titratable Acidity ◽

Quality Attributes ◽

Reducing Sugar ◽

Refrigerated Storage ◽

Holding Period ◽

Ph Values ◽

Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

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Effects of Antioxidants on the Retail Appearance and Display-Life of Frozen Bacon1

Journal of Food Protection ◽

10.4315/0362-028x-51.2.105 ◽

1988 ◽

Vol 51 (2) ◽

pp. 105-109 ◽

Cited By ~ 1

Author(s):

L. E. JEREMIAH

Keyword(s):

Ascorbic Acid ◽

Regression Analysis ◽

Propyl Gallate ◽

Frozen Storage ◽

Butylated Hydroxytoluene ◽

Butylated Hydroxyanisole ◽

Retail Display

The efficacy of three antioxidants and a reductant for preventing deterioration in factors contributing to the retail acceptability of bacon slices during frozen storage and simulated retail display was examined. The antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate (PG) and the reductant [ascorbic acid (AA)] were incorporated into a dry sugar bacon cure alone or in combination. Composite results indicated that incorporation of the formulations evaluated into dry sugar bacon cures did not appear to be practical for either extending the frozen storability or retail display-life of frozen and thawed bacon from an appearance aspect. However, incorporation of BHA and BHT in combination extended the retail display life of fresh bacon slices by approximately 3.5 d, based upon regression analysis.

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Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid

Ciência Rural ◽

10.1590/0103-8478cr20170238 ◽

2018 ◽

Vol 48 (4) ◽

Cited By ~ 1

Author(s):

Flavia Perlo ◽

Romina Fabre ◽

Patricia Bonato ◽

Carolina Jenko ◽

Osvaldo Tisocco ◽

...

Keyword(s):

Ascorbic Acid ◽

Lipid Oxidation ◽

Water Content ◽

Microbial Growth ◽

Consumer Demand ◽

Rosemary Extract ◽

Drip Loss ◽

Refrigerated Storage ◽

Pork Meat ◽

Surface Application

ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed.

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Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2014.34.2.178 ◽

2014 ◽

Vol 34 (2) ◽

pp. 178-184 ◽

Cited By ~ 2

Author(s):

Ko-Eun Hwang ◽

Hyun-Wook Kim ◽

Dong-Heon Song ◽

Yong-Jae Kim ◽

Youn-Kyung Ham ◽

...

Keyword(s):

Ascorbic Acid ◽

Refrigerated Storage ◽

Pork Sausage ◽

Residual Nitrite

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Research on the Selection of Supercritical Fluid Extraction Conditions and Antioxidation of Hawthorn Oil

Journal of Computational and Theoretical Nanoscience ◽

10.1166/jctn.2017.6268 ◽

2017 ◽

Vol 14 (1) ◽

pp. 747-755

Author(s):

Hanqing Tong ◽

Jing Sun

Keyword(s):

Ascorbic Acid ◽

Supercritical Fluid Extraction ◽

Supercritical Fluid ◽

Folk Medicine ◽

Extraction Yield ◽

Butylated Hydroxytoluene ◽

Extraction Temperature ◽

Fluid Extraction ◽

Hawthorn Fruit ◽

Selection Of

Hawthorn oil has been shown to own many health benefits, such as being used as a folk medicine. However, the oxidation resistance presented in hawthorn fruit has not been clearly characterized. In order to promote the researches on hawthorn oil, we explored the selection of supercritical fluid extraction conditions and antioxidation of hawthorn oil. To begin with, we detected that the order of impact among four factors of supercritical CO2 extraction was: material degree > resolving temperature > extraction temperature > extraction pressure. In addition, using material degree as 40 mesh to 60 mesh, resolving temperature as 55 °C, extraction temperature as 45 °C, extraction pressure as 25 MPa could obtain the highest extraction yield, namely 2.13%. Meanwhile, we explored antioxidation of hawthorn oil on plant and animal oil. Hawthorn oil showed some effect in stabilizing plant and animal oil. Additionally, it could generate synergistic effect with citric acid, ascorbic acid and butylated hydroxytoluene during antioxidation process in plant and animal oil.

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