Antioxidative effects of pomposia extract, on lipid oxidation and quality of ground beef during refrigerated storage.

摘要

Effects of pomposia (Syzyygium cumini) juice and extracts were compared to those of BHT on lipid oxidation and quality of beef mince during refrigerated storage at 0 +or- 0.5 degrees C for up to 10 days. 2 varieties of pomposia were evaluated, Rajamun and Kaatha. Highest antioxidative and free radical scavenging activities were shown by crude juice of the Kaatha var.; therefore 0.5, 0.75 and 1% Kaatha juice or BHT were added to meat mince and TBA tests were conducted before and after 2, 4, 6, 8 and 10 days of storage. Control beef mince samples had the highest TBA values (1.98 mg MDA kg-1), while beef samples mixed with 1% pomposia juice had the lowest TBA values (0.79 mg MDA kg-1) (P = 0.05) at the end of the storage period. All samples showed good overall acceptability, with scores >6; samples containing 0.75 and 1.00 crude juice of Kaatha achieved the highest scores, at 8.59 and 8.48, respectively. Results suggest that crude pomposia (var. Kaatha) juice can be successfully used as a natural antioxidant and colorant for meat products.