Comparison of Butylated Hydroxytoluene Ascorbic Acid and CloveExtract as Antioxidants in Fresh Beef Patties at RefrigeratedStorage

摘要

This study was performed to assess the comparison of the effects amongstbutylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) asantioxidants on the oxidative stability and color values in fresh beef patties.The adding of BHT, AA, and CE to patties significantly restrained lipidoxidation, lowered hue angle as color value, and expanded redness and chromavalues of fresh beef patties in comparison to the control (p<0.05). BHTand AA significantly led to impede the protein oxidation of patties by loweringcarbonyl content (p<0.05). CE had no negative effect on proteinoxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested.Nonetheless, BHT, AA, and CE appeared to have insignificant difference of eachother for lowering the protein oxidation at the end of storage. BHT and CErepresented lowered lipid oxidation in comparison to AA. The antioxidant effectsof BHT, AA, and CE on lipid oxidation were more marked than the effects onprotein oxidation. Furthermore, CE as a natural antioxidant evinced theefficiency in oxidative stability and color stability in fresh beef patties. Thestudy implied that CE could substitute the use of BHT and AA when making beefpatties during storage.