Measurement of Lipid Oxidation in Beef with Added Mushrooms as an antioxidant
Lipid oxidation is a main cause for deterioration in protein foods such as pork,fish and beef.This lab mainly focused on the different heat on lipid oxidation of beef with mushrooms to determine & compare the antioxidant effect of raw,sautéed and roasted mushrooms with rosemary extracts on beef,and to measure the extent of lipid oxidation via Thiobarbituric Acid Reactive Substances (TBARS) test.For TBARS,malondialdehyde (MDA) is used to react with thiobarbituric acid (TBA) and commonly used as an indicator of lipid oxidation,then the absorbance is measured to determine the concentration.The results show that the raw beef had the highest Thiobarbituric Acid (TBA) while the roasted beef had the lowest value and sautéed beef followed.It can be concluded that the oven roasted mushrooms have the highest level of antioxidant activity,and the antioxidant potential increased after heat treatment.Roasted mushrooms can be used as a potential antioxidant in the food industry to prevent lipid oxidant and extend the shelf life.
TBARS peroxidation beef heat treatment mushroom
Xueting Zhong Chunlin Kuang Xingcan Zhang Jianping Kang
Sichuan Oriental Staple Food Industry Technology Research Institute, Wenjiang, China 611130 Sichuan Oriental Staple Food Industry Technology Research Institute, Wenjiang, China 611130;Sichuan
国内会议
成都
英文
430-434
2017-12-17（万方平台首次上网日期，不代表论文的发表时间）