Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging
Version of Record online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 2, pages C65–C68, March 2006
How to Cite
Vissa, A. and Cornforth, D. (2006), Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging. Journal of Food Science, 71: C65–C68. doi: 10.1111/j.1365-2621.2006.tb08883.x
- Issue online: 31 MAY 2006
- Version of Record online: 31 MAY 2006
- MS 20050444 Submitted 7/21/05, Revised 9/14/05, Accepted 11/9/05.
The antioxidant effects of milk mineral (MM), sodium tripolyphosphate (STP), and vitamin E (E) were tested in raw ground beef packaged in 80% O2 modified atmosphere packaging, and held 1, 4, 7, or 14 d at 2 °C. Two levels of each antioxidant (0.75% and 1.5% MM, 0.25% and 0.5% STP, 50 or 100 ppm E) were compared with control samples without added antioxidants. Vitamin E was mixed with mineral oil or ethanol before mixing with meat samples. Thiobarbituric acid (TBA) values were highest (P < 0.05) in controls without antioxidants, and samples with added vitamin E. Lowest TBA values (<0.5) were in samples treated with 0.75% or 1.5% milk mineral. All ground beef samples maintained redness (a* > 10) through 4 d of storage. By day 7, ground beef treatments with added E were brown. After 14 d, ground beef with 0.75% MM was more red (P < 0.05) than other treatments or controls. Thus, 0.75% MM has possible application to prolong red color stability and inhibit lipid oxidation in ground beef packaged in high oxygen atmospheres.