Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage

Abstract

The study aims to investigate the effects of garlic extracts on color, lipid oxidation, and oxidative breakdown products in raw ground beef during refrigerated storage. The two treatments were:control group (C, with no addition) and experiment group (D, 50 mg garlic extracts added to 100 g beef). Adding garlic extracts significant increased a* value (PA ≤ 0.05), and significant decreased TBARS and PV values (PA ≤ 0.05). The pH and –SH value of D group had a decreasing tendency (PA=0.0522) and an increasing tendency (PA=0.0636) respectively compared to C group. Garlic extracts protected phospholipids, fatty acids and polypeptides from oxidation. The results indicatethat garlic extracts have the antioxidant activity, helping maintain the meat color, inhibiting lipid oxidation and protein degradation of raw ground beef during refrigerated storage.

Keywords

• garlic extracts, color, lipid oxidation, oxidative breakdown products, raw ground beef