Natural antioxidants protecting irradiated beef burgers from lipid oxidation

• DOI: 10.1016/j.lwt.2009.06.013
• Publication Date: 2009-06-27T08:36:28Z
• Authors: R.A. Trindade; J. Mancini-Filho; A.L.C.H. Villavic...
• Keywords: Butylated hydroxytoluene; Butylated hydroxyanisole; TBARS; Lipid Oxidation

The effect of butylated hydroxytoluene/butylated hydroxyanisole blend (BHT/BHA), and rosemary oregano extracts, added individually or in combination, on lipid oxidation fatty acid composition was investigated irradiated frozen beef burgers. Irradiation treatment carried out using a 60CO semi-industrial irradiator at doses 6, 7 8 kGy, then the treated meat samples were stored −20 °C for 90 days. Lipid evaluated by measurement TBARS gas chromatography, respectively. results experiment showed that extract, applied alone combination with either BHT/BHA more effective maintaining low level compared to extract used BHT/BHA. Results also no significant differences (p > 0.05) all analyzed samples, although some changes terms decreased PUFA MUFA, beside slight increase SFA content observed. However, these do not correlate positively neither irradiation dose nor type antioxidant. Thus, there is potential application spices as natural antioxidants meats.