Lipid and color stability as affected by combination of sodium ascorbate and alpha -tocopherol acetate in minced buffalo meat during refrigerated storage.

摘要

The target of this study was to evaluate the inhibition of oxidative changes of minced buffalo meat during refrigerated storage at 4 degrees C for 6 days by adding a combination of vitamin C and E salts at two different blend levels on lipid and color stability as well as some other quality parameters. A significant difference was observed between the percentage antioxidant activity as a result of these suggested additions. The minced buffalo meat sample B blended with 600-mg/l sodium ascorbate+5 mg/l alpha -tocopherol acetate exhibited higher antioxidant activity (P<0.05) than sample A blended with 400 mg/l sodium ascorbate+10 mg/l alpha -tocopherol acetate during the storage period. Both the suggested blend levels, especially in sample B, can help to minimizing TBARS and met-myoglobin accumulation during the storage period. Also, the same sample at the end of the storage period had higher redness (a*) color values, more acceptable visual color, moderately pleasant odor score and lower cooking loss compared to other samples. Thus, a combination of 600 mg/l sodium ascorbate+5 mg/l alpha -tocopherol acetate could be utilized effectively for enhancing the shelf life of minced buffalo meat.