Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 1, pages C12–C17, January 2006
How to Cite
Dwivedi, S., Vasavada, M. N. and Cornforth, D. (2006), Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef. Journal of Food Science, 71: C12–C17. doi: 10.1111/j.1365-2621.2006.tb12381.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050387 Submitted 6/29/05, Revised 8/15/05, Accepted 10/7/05.
- Chinese 5-spice;
- ground beef
ABSTRACT This study determined antioxidant and sensory characteristics of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. Total aerobic plate counts were also measured. Mean thiobarbituric acid (TBA) values were high (3.4 ppm) for control cooked ground beef samples. With 1% use level, all spice treatments had lower pooled mean TBA values than controls. At the lowest use level of 0.1% of meat weight, all spices except pepper had lower TBA values than controls. Treatments with 0.1% cloves had lower (P < 0.05) TBA values than 0.1% levels of other individual spices. Star anise, fennel, pepper, and cinnamon samples at 0.5% use level had lower mean TBA values than controls, but not different from 1.0% levels, respectively. Thus, the lowest effective spice level for cloves was 0.1% and 0.5% for the other spices. There was a high correlation (P < 0.01) between TBA values and panel scores for rancid odor and flavor (0.83 and 0.78, respectively). Spice flavor was inversely correlated (P < 0.01) with rancid odor and flavor (-0.57 and -0.61, respectively). The 5-spice blends did not affect microbial load of cooked samples compared with controls. In conclusion, all spices and blends had a dual effect, reducing rancid odor/flavor and imparting a distinctive flavor to cooked ground beef.