ANTIOXIDANT EFFECT OF CASSIA ESSENTIAL OIL ON FRIED BEEF DURING THE STORAGE PERIOD

摘要

IntroductionLipid oxidation is the primary process by which nutritional and sensory quality traits decline in muscle and fat foods, leading to degradation of polyunsaturated fatty acids (PUFA) and generation of residual products, such as malondialdehyde (MDA) and lipid-derived volatiles.The aims of the present work were to investigate the rules of antioxidant effect with the addition of cassia essential oil on the lipid oxidation of deep-fried beef during refrigerator storage, and to investigate the influence of storage temperature, light, packaging, and sterilization on antioxidant effect of cassia oil during storage.