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    Abstract
2010 (Vol. 2, Issue: 4)
Article Information:

Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation

G.Y. Ivanov, A.S. Staykov, D.K. Balev, S.G. Dragoev, E.H. Filizov, K.P. Vassilev and T.G. Grozdeva
Corresponding Author:  Galin Yordanov Ivanov 

Key words:  Beef, lipid oxidation, quality, shelf life, taxifolin, ,
Vol. 2 , (4): Page No: 213-218
Submitted Accepted Published
2010 May, 11 2010 May, 26 2010 July, 30
Abstract:

The effect of superficial treatment of beef trimm ings and beef knuckles with bone with taxifolin solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples were airpacked or packaged in modified atmosphere consisting of 80%O2/20%CO2. It was found that the combined application of taxifolin treatment and MAP inhibited effectively formation of secondary derivates of lipid oxidation. The lipid hydroperoxides formation of these samples was reduced by 50-60% and accumulation of TBARS was significantly retarded in com parison with untreated w ith taxifolin, air-packed control samples. The MAP was found as the crucial factor for minimization of the FAME composition changes of chilled beef.
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  Cite this Reference:
G.Y. Ivanov, A.S. Staykov, D.K. Balev, S.G. Dragoev, E.H. Filizov, K.P. Vassilev and T.G. Grozdeva, 2010. Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation.  Advance Journal of Food Science and Technology, 2(4): Page No: 213-218.
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