Effect of γ-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef

Authors

  • J.-S. Kim,

    1. Author Kim is with the Pulmuone Co. Ltd., Pulmuone R&D Center, Seodaemun P.O. Box 146, Seadaemun-Ku, Seoul, Korea 120-600. Authors Suh, Yang, and Lee are with Dept. of Food and Nutrition, College of Human Ecology. Hanyang Univ., Seoul, Korea 133-791. Direct inquiries to author Lee (E-mail: hyeonlee@hanyang.ac.kr).
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  • M.-H. Suh,

    1. Author Kim is with the Pulmuone Co. Ltd., Pulmuone R&D Center, Seodaemun P.O. Box 146, Seadaemun-Ku, Seoul, Korea 120-600. Authors Suh, Yang, and Lee are with Dept. of Food and Nutrition, College of Human Ecology. Hanyang Univ., Seoul, Korea 133-791. Direct inquiries to author Lee (E-mail: hyeonlee@hanyang.ac.kr).
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  • C.-B. Yang,

    1. Author Kim is with the Pulmuone Co. Ltd., Pulmuone R&D Center, Seodaemun P.O. Box 146, Seadaemun-Ku, Seoul, Korea 120-600. Authors Suh, Yang, and Lee are with Dept. of Food and Nutrition, College of Human Ecology. Hanyang Univ., Seoul, Korea 133-791. Direct inquiries to author Lee (E-mail: hyeonlee@hanyang.ac.kr).
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  • H. G. Lee

    1. Author Kim is with the Pulmuone Co. Ltd., Pulmuone R&D Center, Seodaemun P.O. Box 146, Seadaemun-Ku, Seoul, Korea 120-600. Authors Suh, Yang, and Lee are with Dept. of Food and Nutrition, College of Human Ecology. Hanyang Univ., Seoul, Korea 133-791. Direct inquiries to author Lee (E-mail: hyeonlee@hanyang.ac.kr).
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Abstract

ABSTRACT: γ-Oryzanol and α-tocopherol were added to beef patties as natural antioxidants. Beef patties containing 100 ppm γ-oryzanol had higher oxidative stability (P <0.05) during storage at 4 °C than did beef patties with other antioxidants and without antioxidant. Thiobarbituric acid-reactive substances (TBARS) values, warmed over flavor (WOF) scores, C-7 oxidized cholesterol derivatives (OCDs), and concentrations of both hydroperoxide and hexanal in the cooked beef containing γ-oryzanol were significantly lower than those of other treatments (P < 0.05). All variables had similar trends during the refrigerated storage. Significant correlations were found between TBARS and C-7 OCDs, TBARS and WOF, hydroperoxide and hexanal, and hexanal and WOF (P < 0.05).

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