Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants

Abstract

The application of synthetic antioxidants to food products has been restricted because of their toxicity. This prompted the use of natural antioxidants to prevent of lipid oxidation. Therefore, the objective of this study was to determine the effect of the application of natural antioxidant to beef-pork meat on the lipid oxidation, flavor, color as well as sensory properties during storage (−18 ± 1°C) at 0, 14, 28, 42, 90 days. Three groups of pork and beef meatballs were formulated (control; positive control with an addition of 0.01% of butylhydroxytoluene and experimental group with an addition of 1% of Camellia sinensis L.). The results showed that the addition of 1% of Camellia sinensis L. extract to meatballs is an effective strategy for delaying oxidative changes. After 90 days of frozen storage, the antioxidant activity in group with an addition of 1% of Camellia sinensis L. was twice as high compared to the control group. Also, methanol intensity of steamed frozen meatballs was lower in the experimental group.

Keywords

• meatballs
• camellia sinensis l.
• lipid oxidation
• sensory quality