Technical article No. 18013, Texas Agricultural Experiment Station. Supported partially by the Natural Fibers and Food Protein Commission of Texas, Dallas, TX. The authors appreciate the technical assistance of Lisa Domas.
Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 351–352, March 1983
How to Cite
RHEE, K. S., SMITH, G. C. and RHEE, K. C. (1983), Retardation by Glandless Cottonseed Flour of Lipid Oxidation and Discoloration in Raw Ground Beef Containing Salt. Journal of Food Science, 48: 351–352. doi: 10.1111/j.1365-2621.1983.tb10741.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 8/20/82; revised 12/6/82; accepted 12/14/82.
Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF.