Aj. Butler et Dk. Larick, EFFECT OF ANTIOXIDANTS ON THE SENSORY CHARACTERISTICS AND STORAGE STABILITY OF ASEPTICALLY PROCESSED LOW-FAT BEEF GELS, Meat science, 35(3), 1993, pp. 355-369
Beef gels, formed by heating, targeted to contain 13% protein and 16%
fat and subjected to ore of four antioxidant treatments, including no
antioxidant, rosemary oleoresin, sodium nitrite, or sodium nitrite and
rosemary oleoresin combined, were produced, aseptically processed (AP
), packaged in a sterile container and stored at 3-degrees-C The day a
fter aseptic processing, the four AP gels and a no-antioxidant, unproc
essed gel were evaluated by a trained sensory panel for textural and f
lavor characteristics. On days 1, 14, 29 and 42 after processing, the
AP gels were evaluated for shear stress and shear strain using torsion
fracture analysis, and for oxidative stability using headspace gas ch
romatography. Sensory results indicated significant (P < 0.10) differe
nces in hardness, juiciness and metallic flavor between the AP and unp
rocessed plain gels. Among the AP gels, the panel identified differenc
es in oxidized flavor and beef flavor due to antioxidant treatment. Di
fferences in shear stress were found due to aseptic processing and in
shear strain due to storage time. Differences in the concentrations of
total aldehydes, hydrocarbons and alcohols were found due to storage
time (increased with time) and antioxidant treatment (decreased with a
ntioxidant addition). Total ketones varied due to time only and total
nonheterocyclic sulfur compounds varied due to antioxidant treatment o
nly. The use of antioxidants appears to improve the sensory characteri
stics and oxidative stability of AP beef gels.