Effects of Ascorbic Acid and Antioxidants on Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef
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1 Animl Industry Report AS 650 ASL R Effets of Asori Aid nd Antioxidnts on Color, Lipid Oxidtion nd Voltiles of Irrdited Ground Beef Dong U. Ahn Iow Stte University, K. C. Nm Iow Stte University Reommended Cittion Ahn, Dong U. nd Nm, K. C. (2004) "Effets of Asori Aid nd Antioxidnts on Color, Lipid Oxidtion nd Voltiles of Irrdited Ground Beef," Animl Industry Report: AS 650, ASL R1857. DOI: Aville t: This is rought to you for free nd open ess y the Animl Siene Reserh Reports t Iow Stte University Digitl Repository. It hs een epted for inlusion in Animl Industry Report y n uthorized editor of Iow Stte University Digitl Repository. For more informtion, plese ontt digirep@istte.edu.
2 Effets of Asori Aid nd Antioxidnts on Color, Lipid Oxidtion nd Voltiles of Irrdited Ground Beef A.S. Leflet R1857 D. U. Ahn, Professor of Animl Siene, K. C. Nm, Postdotorl Reserh Assoite Summry nd Implitions Irrdition signifintly deresed the redness of ground eef, nd the visile olor of eef hnged from right red to green/rown depending on the ge of met. Addition of sori id prevented olor hnges in irrdited eef, nd the effet of sori id eme greter s the ge of met or storge time fter irrdition inresed. The ground eef dded with sori id hd signifintly lower ORP thn ontrol, nd the low ORP of met helped mintining the heme pigments in redued form. During the eroi storge, the S-voltiles disppered while voltile ldehydes signifintly inresed in irrdited eef. Addition of sori id t 0.1% or sesmol + α-toopherol t eh 0.01% level to ground eef prior to irrdition were effetive in reduing lipid oxidtion nd S-voltiles. As storge time inresed, however, the ntioxidnt effet of sesmol + toopherol in irrdited ground eef ws superior to tht of sori id. Introdution The loss of vlue due to disolortion in eef t the retil level in the U.S. ould e over 700 million dollrs per yer. The olor hnges indued y irrdition re different depending on niml speies, musle type, irrdition dose, nd pkging type. The mjor voltile ompounds responsile for off-odor in irrdited mets re minly sulfur ompounds. The voltile sulfur ompounds were produed from the rdiolyti degrdtion of the side hins of sulfurontining mino ids, methionine nd ysteine. Despite the intrinsi ntioxidnt tivities in fresh met, irrdition elerted lipid oxidtion in rw pork nd eef ptties under eroi onditions. Food ntioxidnts re used in fresh or further proessed met to prevent oxidtive rnidity nd improve olor stility. Asori id is reduing gent, whih inhiits myogloin oxidtion nd rown olor development in nonirrdited eef. The omintions of phenoli ntioxidnts suh s gllte, sesmol, nd toopherol, were effetive in reduing the oxidtive retions nd the prodution of sulfur voltiles in irrdited pork y svenging free rdils produed y irrdition. The ojetive of this study ws to determine the effet of sori id nd seleted ntioxidnts on the olor nd off-odor voltiles of eef with different postmortem ging time efore irrdition nd storge time fter irrdition. Mterils nd Methods Beef loins with 3 different ging times fter slughter were used in this study. One group of the loins purhsed 2 wk efore smple preprtion ws further ged t 4 C nd the other group ws purhsed 1 d efore preprtion. For onveniene, the three loins were nmed pre-ged, ged, nd long-term-ged, respetively. Eh met lok ws ground through 3-mm plte, eh dditive ws dded to the ground eef nd then mixed for 1 min in owl mixer. The eroilly pkged ground eef were irrdited t 2.5 kgy using Liner Aelertor Fility. Color, ORP vlues, lipid oxidtion nd voltile profiles of the smples were determined on 1, 4, nd 7 d of storge. Results nd Disussion The CIE olor L* vlue inresed s the ging time of eef inresed. During storge fter irrdition, L* vlues of ground eef lso showed n inresing trend s the storge time inresed, nd the inrese in L* vlue ws more pprent in met from long-term-ged eef thn other ones. Irrdition redued the redness (* vlue) of ground eef signifintly, ut with vrying degree depending on ging time (Tle 1). Asori id inorported to eef t the level of 0.1% (w/w) ws very effetive in mintining redness (* vlues) of irrdited ground eef. Addition of sorte further inresed the reduing power in eef nd inresed the red olor intensity of ground eef. The degree of ging ws ritil ftor on eef olor during storge regrdless of irrdition. Only the ground eef dded with sori id produed higher * vlues thn the met with sorte + sesmol + toopherol. Thus, the use of sori id ws more effetive in stilizing irrdited eef olor thn using it with other ntioxidnts. The ddition of sori id with or without sesmol + toopherol signifintly lowered the ORP vlues of irrdited ground eef regrdless of the ge of met. The lowered ORP vlues y sori id mintined heme pigments in ferrous sttus nd stilized the olor of irrdited ground eef. Irrdition inresed TBARS vlues of pre-ged nd ged ground eef ut the differene etween irrdited nd nonirrdited long-term-ged eef ws smll (Tle 2). Both sori id nd sesmol + α-toopherol omintion showed signifint ntioxidnt tivities in irrdited ground eef. As the storge time inresed overll lipid oxidtion inresed, nd the rte of lipid oxidtion ws fster in irrdited thn nonirrdited eef. The effet of ntioxidnts in ground eef ws more distint fter 7 d of storge thn t Dy 0. Irrdition inresed the mounts of totl voltiles nd few S-voltiles. The S-voltiles newly generted or gretly
3 inresed y irrdition were ethnethioi id S-methyl ester, dimethyl disulfide, nd dimethyl trisulfide. Sensory pnelists hrterized the odor of irrdited ground eef s stemed or rotten vegetles nd regrded it s n onoxious off-odor. Both sori id nd sesmol + toopherol lowered the mounts of dimethyl disulfide in irrdited ground eef. Aging time of eef ws n importnt ftor influening voltile prodution y irrdition. Irrdition of long-term-ged ground eef produed greter mounts of totl nd S-voltiles thn pre-ged nd ged eef. This ould e relted to more severe struturl disintegrtion in long-term-ged thn pre-ged nd ged eef, nd the struturl dmge should hve mde the met suseptile to the ttks of free rdils produed y irrdition. Therefore, irrdition of eef efore ging thn fter ging would e more enefiil in minimizing qulity hnges. Almost ll voltile ompounds produed in ground eef fter 7-d storge under eroi onditions were lipid oxidtion-relted produts suh s hydrorons nd voltile ronyl ompounds (Tle 3). Ketones were the predominnt ompounds in ground eef fter 7-d storge, irrespetive of irrdition. Voltile ldehydes, however, were the most hrteristi ompounds in irrdited ground eef. As ging time efore irrdition inresed, mny more voltile ldehydes (propnl, pentnl, hexnl, nd heptnl) were found nd their mounts lso inresed. The S-voltiles predominnt immeditely fter irrdition were not found in irrdited ground eef fter 7 d of eroi storge. Addition of ntioxidnt ws very effetive in inhiiting not only few hydrorons ut voltile ldehydes lso in irrdited eef t Dy 7. Sesmol + toopherol lso ws effetive in reduing the mounts of 1-pentnol in irrdited ground eef. The voltile profiles of irrdited ground eef were highly dependent upon storge time fter irrdition (Fig. 1). Most of S-voltiles deteted in ground eef stored for 1 d disppered fter 4 d of storge under eroi onditions. The dispperne of S-ompounds in eef ws similr to other mets under eroi onditions. The S-voltiles responsile for irrdition off-odor were gret onern in irrdited eef t the eginning of storge. The prodution of dimethyl disulfide in ground eef ws deresed y the ddition of sori id or sesmol + toopherol prior to irrdition. Although eroi pkging ws effetive in eliminting the S-voltiles produed y irrdition, the mounts of voltile ldehydes in irrdited ground eef signifintly inresed during storge unless ntioxidnt dditives were dded. Therefore, when irrdited eef is eroilly stored, the genertion of lipid oxidtion produts is more onern thn S-voltiles. Conlusion Beuse olor hnges in irrdited eef were uniquely distinguishle (from right red to green/rown), it would e very diffiult to implement irrdition tehnology in eef without ontrolling disolortion prolems. As in nonirrdited eef, ddition of sori id t 0.1% (w/w) to ground eef prior to irrdition stilized the olor of ground eef during eroi storge. The olor stilizing effet of sori id ws derived from the reduing power of sori id, whih mintined the heme pigments in eef in redued form (redder olor). The S-voltiles produed y irrdition hd hrteristi odor, ut the intensity of irrdition off-odor in ground eef diminished over storge period euse S- voltiles disppered during eroi storge. As storge time inresed, long-term-ged irrdited ground eef developed severe lipid oxidtion unless ntioxidnt ws dded. Sesmol + toopherol ws highly effetive in reduing lipid oxidtion, nd sori id stilized olor of irrdited eef. Therefore, the omined use of sori id nd sesmol + toopherol ws reommended to ontrol overll qulity hnges in irrdited ground eef during storge.
4 Tle 1. CIE olor * vlues of irrdited ground eef treted with different dditives during eroi storge t 4 C Nonir Irrdited Storge Control Control Asori 1 S+E 2 A+S+E 3 SEM Dy x 17.4 x 21.3 y 17.4 y Dy y 17.0 ex 24.5 x 18.6 dx Dy y 14.8 ey 25.6 x 16.6 dy Dy x 17.3 x 22.7 y Dy x 16.9 dx 25.9 x Dy dy 15.3 dy 26.1 x Long-term-ged Dy x 17.6 x 19.0 y 14.7 y 17.2 y 0.3 Dy ey 12.5 dy 23.0 x 15.7 xy 19.7 x 0.3 Dy ey 11.9 dy 23.2 x 16.2 x 20.0 x ppm. n = 4. Tle 2. TBARS vlues of irrdited ground eef treted with different dditives during eroi storge t 4 C Nonir Irrdited Storge Control Control Asori 1 S+E 2 A+S+E 3 SEM Dy z 0.58 z 0.28 y Dy y 0.96 y 0.29 y 0.17 d 0.23 d 0.02 Dy x 1.90 x 0.39 x Dy y 1.27 z 0.44 y Dy y 1.79 y 0.57 y 0.36 d 0.41 d 0.05 Dy x 2.81 x 0.76 x Long-term-ged Dy y 4.40 y 1.15 y 0.81 z 0.81 z 0.11 Dy y 4.54 y 1.42 y 0.93 y 0.92 y 0.30 Dy x 7.23 x 2.85 x 1.06 x 1.07 x ppm. n = 4. - Vlues with different letters within row re signifintly different (P < 0.05). x-z Vlues with different letters within olumn of the met re signifintly different (P < 0.05). SEM: stndrd error of the men.
5 Tle 3. Voltiles of ground eef treted with different dditives nd stored for 7 d under eroi onditions Nonir Irrdited Compound Control Control Asori 1 S+E 2 A+S+E 3 SEM (Totl ion ounts x 10 4 ) Hydrorons Ketones d Aldehydes Alohols Hydrorons 1902 d d Ketones Aldehydes Alohols Long-term ged Hydrorons d 3598 d 653 Ketones Aldehydes Alohols ppm. n = 4. - Vlues with different letters within row re signifintly different (P < 0.05). Hydrorons: pentne, 1-hexene, hexne, enzene, 1-heptene, heptne, toluene, 1-otene, otne, 2-otene, 3-methyl-2- heptene; Ketones: 2-propnone, 2-utnone, 2,3-utdione, 2-pentnone; Aldehydes: 3-methyl utnl, propnl, pentnl, hexnl, heptnl; Alohols: ethnol, 1-pentnol; Sulfur-voltiles: ron disulfide, ethnethioi id, S-methyl ester, dimethyl disulfide, dimethyl trisulfide. SEM: stndrd error of the men. Fig. 1. Chnges of the mounts of sulfur-voltiles nd ldehydes of ged ground eef treted with different dditives during the eroi storge t 4 C. ( ) Nonirrdited ontrol; ( ) irrdited ontrol; ( ) irrdited sori id-dded; ( ) Irrdited sesmol + toopheroldded; ( ) irrdited sori id + sesmol + toopherol-dded. (-d) Different letters within storge time shows tht the mens re signifintly different (P < 0.05). n = 4. 3.E+07 Aldehydes 2.E+08 Sulfur-voltiles Totl ion ounts 2.E+07 1.E+07 0.E Storge time (d) d Totl ion ounts 1.E+08 5.E+07 0.E+00 d 0 3 6
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