This study was approved for publication by the Director of the Oklahoma Agricultural Experiment Station. This research was supported under projects OKLO2501 and OKLO2437. Research was also supported by an Oklahoma State Univ. Food and Agricultural Research Initiative Program (FRIP) grant. The authors thank Renee Nelson, research specialist in the OSU Food and Ag Products Center, for help with the data collection. The authors also thank Jennifer Schieber, Shem Oliver, Jill Leslie, Chris Bilby, and Russell Nabors for their help.
Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages C109–C114, April 2006
How to Cite
Wills, T. M., Dewitt, C. A. M., Sigfusson, H. and Bellmer, D. (2006), Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties). Journal of Food Science, 71: C109–C114. doi: 10.1111/j.1365-2621.2006.tb15604.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050445 Submitted 7/21/05, Revised 8/25/05, Accepted 12/9/05.
- ground beef;
- ohmic heating;
- vitamin E
ABSTRACT: Incorporation of δ-tocopherol using an ethanolic carrier to control lipid oxidation in impingement and ohmic cooked beef patties was evaluated, and quality characteristics were determined. Ethanolic δ-tocopherol delayed oxidative deterioration of cooked beef patties in both cooking methods. Ohmic cooked samples developed significantly higher (P < 0.05) thiobarbituric acid-reactive substances (TBARS) than impingement-cooked samples. Formation of TBARS significantly (P < 0.05) increased with storage time in both cooking treatments. Cooking method significantly (P < 0.05) influenced color and textural attributes of beef patties. Samples cooked by ohmic heater were lighter, displaying significantly (P < 0.05) larger L* color values. Additionally, ohmic samples were harder, chewier, and more cohesive (P < 0.05) than samples cooked with an impingement oven. Exogenous addition of ethanolic tocopherol can delay lipid oxidation and improve quality of cooked meat products.