Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging  

作　　者：YANG Xiao-yin XU Bao-chen LEI Hong-mei LUO Xin ZHU Li-xian ZHANG Yi-min MAO Yan-wei LIANG Rong-rong 

机构地区：[1]Laboratory of Beef Processing and Quality Control,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,P.R.China [2]National R&D Center for Beef Processing Technology,Tai’an 271018,P.R.China

出　　处：《Journal of Integrative Agriculture》2022年第8期2445-2455,共11页农业科学学报（英文版）

基　　金：supported by the National Natural Science Foundation of China(31871731);the Key Technology Research and Development Program of Shandong,China(2019GNC106050);the China Agriculture Research System of MOF and MARA(CARS-37);the Key Technology Research and Development Program of Binzhou City,China(2019ZDYF010)。

摘　　要：This study investigated the effects of grape seed extract(GSE)on fresh and cooked meat color and premature browning(PMB)in ground meat patties(85% beef and 15% pork back fat)packaged under high-oxygen modified atmospheres(HiOx-MAP).The GSE was added to patties at concentrations of 0,0.10,0.25,0.50 and 0.75 g kg^(-1).This study evaluated the surface color,pH,lipid oxidation,and total viable counts(TVC)of raw patties,and the internal color and pH of patties cooked to a temperature of 66 or 71℃ over 10-day storage at 4℃.Compared with the control(0 g kg^(-1) GSE),GSE improved the color stability(P<0.05)and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10,but GSE had no effect(P>0.05)on TVC.Patties containing 0.50 and 0.75 g kg^(-1) GSE cooked to 66℃ exhibited greater(P<0.05)interior redness than the control and reduced the PMB of cooked patties in the late storage stage.These results suggested that 0.50 and 0.75 g kg^(-1) GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

关 键 词：ground meat patties grape seed extract meat color premature browning high oxygen packaging lipid oxidation 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]