Effect of natural antioxidants on color of an irradiated beef model myoglobin system.

摘要

To determine the effect of antioxidants and irradiation on meat colour, myoglobin (Mb) was extracted from beef hearts. Mb was treated with 1 of 3 antioxidants (control, grape seed extract, rosemary extract (RE) or oregano extract) and irradiated at 0.00, 1.25 or 2.50 kGy. The samples were then evaluated for pH, colour L*, a* and b* values, hue angle, chroma and TBARS contents. Antioxidants influenced pH. RE-containing beef Mb samples had lower pH values before and after irradiation. Antioxidants also had significant effects on the color of the beef Mb model system. RE-containing samples had the best pre- and postirradiated color in terms of a* value (redness) and chroma (colour intensity). TBARS values were very low and did not differ regardless of antioxidant or irradiation dose.