TITLE:
Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant
AUTHORS:
Mara Cristina Romero, Oscar Alfredo Garro, Ana María Romero, Ariel Germán Michaluk, Mirtha Marina Doval, María Alicia Judis
KEYWORDS:
Fresh Meat Products; Natural Antioxidant; Nutritional Composition; Color; Lipid Oxidation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.7,
March
24,
2014
ABSTRACT: The appearance of fresh
meat is a major determinant of its appeal to consumers. Ground beef in retail
display oxidizes at a faster rate than whole muscle products; the use of
antioxidants to break the radical chain reaction in the oxidation process is an
effective method for slowing oxidation. Soybean is a complex matrix with
several bioactive compounds, including peptides and proteins, isoflavones,
saponins, and other compounds with antioxidant properties. This study was conducted for 1) to evaluate the antioxidant properties of dry soybeans
sprouts (DSS) from Glycine max (L.) Merr., MUNASQA?; 2)
to evaluate quality characteristics of raw beef patties added with dried
soybean sprouts at different levels (0.5%, 1% and 2%) and soybean oil
as a replacer of fat; and 3)
to estimate color changes and lipid oxidation of n3 fortified raw beef
under frozen storage. Results showed that dry soybean sprouts had a high level
of superoxide dismutase enzyme, high total phenolics and flavonoids content and
appreciable vitamin c content. Although reduction power was low, 1,1-diphenyl-2-picrylhydrazyl
(DPPH) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-ulphonic acid) (ABTS) radicals scavenging activity were elevated. When
different concentrations of DSS were incorporated to enriched beef patties with
soybean oil, the nutritional value was slightly affected, while that n3 and n6 fatty acid content were increased around three twice. The beef
patties formulated with 1% of natural antioxidant showed significantly (p