Effects of reducing agents on premature browning in ground beef

H. A. Sepe; C. Faustman; S. Lee; J. Tang; S. P. Suman; K. S. Venkitanarayanan

doi:10.1016/j.foodchem.2004.04.045

Effects of reducing agents on premature browning in ground beef

H. A. Sepe, C. Faustman, S. Lee, J. Tang, S. P. Suman, K. S. Venkitanarayanan

Research output: Contribution to journal › Article › peer-review

34 Scopus citations

Abstract

This study was performed to investigate the effects of food-grade reducing agents on counteracting premature browning (PMB) and to determine the relative heat stability of different redox states of bovine myoglobin (Mb). Sodium erythorbate (SE), erythorbic acid (EA), sodium ascorbate (SA), ascorbic acid (AA) and ascorbyl palmitate (AP) were added to ground beef (15% fat) at a concentration of 2.3 mM; patties were prepared and stored at 4°C and at -18°C. Surface redness (a* values), lipid oxidation and total reducing activity (TRA) were measured on raw beef, and a* values recorded from cooked internal surfaces. Bovine Mb was purified from biceps femoris muscle and heat capacity was measured using differential scanning calorimetry. All reducing agents decreased lipid oxidation and increased TRA relative to controls (p < 0.05). In general, SE and SA were more effective at maintaining red color in cooked ground beef patties than other reducing agents (p < 0.05). The temperature at peak heat capacity, T_m, of metmyoglobin appeared lower than that of oxymyoglobin and deoxymyoglobin. Reducing agents can maintain Mb in the reduced state, and their addition to ground beef may be one method of preventing PMB.

Original language	English
Pages (from-to)	571-576
Number of pages	6
Journal	Food Chemistry
Volume	93
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2004.04.045
State	Published - Dec 2005

Bibliographical note

Funding Information:
This work was supported by beef and veal producers and importers through their $1-per-headcheckoff and was produced for the Cattleman’s Beef Board and State Beef Councils by the National Cattlemen’s Beef Association and by the Storrs Agricultural Experiment Station, University of Connecticut. We thank Dr. Davey Kalonia, School of Pharmacy, for his assistance with T m measurement.

Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.

Keywords

Color
Ground beef
Myoglobin
Premature browning
Reducing agents

ASJC Scopus subject areas

Analytical Chemistry
Food Science

Access to Document

10.1016/j.foodchem.2004.04.045

Cite this

@article{b1b165f752cb46679c52ee4d1292eb5e,

title = "Effects of reducing agents on premature browning in ground beef",

abstract = "This study was performed to investigate the effects of food-grade reducing agents on counteracting premature browning (PMB) and to determine the relative heat stability of different redox states of bovine myoglobin (Mb). Sodium erythorbate (SE), erythorbic acid (EA), sodium ascorbate (SA), ascorbic acid (AA) and ascorbyl palmitate (AP) were added to ground beef (15% fat) at a concentration of 2.3 mM; patties were prepared and stored at 4°C and at -18°C. Surface redness (a* values), lipid oxidation and total reducing activity (TRA) were measured on raw beef, and a* values recorded from cooked internal surfaces. Bovine Mb was purified from biceps femoris muscle and heat capacity was measured using differential scanning calorimetry. All reducing agents decreased lipid oxidation and increased TRA relative to controls (p < 0.05). In general, SE and SA were more effective at maintaining red color in cooked ground beef patties than other reducing agents (p < 0.05). The temperature at peak heat capacity, Tm, of metmyoglobin appeared lower than that of oxymyoglobin and deoxymyoglobin. Reducing agents can maintain Mb in the reduced state, and their addition to ground beef may be one method of preventing PMB.",

keywords = "Color, Ground beef, Myoglobin, Premature browning, Reducing agents",

author = "Sepe, {H. A.} and C. Faustman and S. Lee and J. Tang and Suman, {S. P.} and Venkitanarayanan, {K. S.}",

note = "Funding Information: This work was supported by beef and veal producers and importers through their $1-per-headcheckoff and was produced for the Cattleman{\textquoteright}s Beef Board and State Beef Councils by the National Cattlemen{\textquoteright}s Beef Association and by the Storrs Agricultural Experiment Station, University of Connecticut. We thank Dr. Davey Kalonia, School of Pharmacy, for his assistance with T m measurement. Copyright: Copyright 2013 Elsevier B.V., All rights reserved.",

year = "2005",

month = dec,

doi = "10.1016/j.foodchem.2004.04.045",

language = "English",

volume = "93",

pages = "571--576",

number = "4",

}

TY - JOUR

T1 - Effects of reducing agents on premature browning in ground beef

AU - Sepe, H. A.

AU - Faustman, C.

AU - Lee, S.

AU - Tang, J.

AU - Suman, S. P.

AU - Venkitanarayanan, K. S.

N1 - Funding Information: This work was supported by beef and veal producers and importers through their $1-per-headcheckoff and was produced for the Cattleman’s Beef Board and State Beef Councils by the National Cattlemen’s Beef Association and by the Storrs Agricultural Experiment Station, University of Connecticut. We thank Dr. Davey Kalonia, School of Pharmacy, for his assistance with T m measurement. Copyright: Copyright 2013 Elsevier B.V., All rights reserved.

PY - 2005/12

Y1 - 2005/12

N2 - This study was performed to investigate the effects of food-grade reducing agents on counteracting premature browning (PMB) and to determine the relative heat stability of different redox states of bovine myoglobin (Mb). Sodium erythorbate (SE), erythorbic acid (EA), sodium ascorbate (SA), ascorbic acid (AA) and ascorbyl palmitate (AP) were added to ground beef (15% fat) at a concentration of 2.3 mM; patties were prepared and stored at 4°C and at -18°C. Surface redness (a* values), lipid oxidation and total reducing activity (TRA) were measured on raw beef, and a* values recorded from cooked internal surfaces. Bovine Mb was purified from biceps femoris muscle and heat capacity was measured using differential scanning calorimetry. All reducing agents decreased lipid oxidation and increased TRA relative to controls (p < 0.05). In general, SE and SA were more effective at maintaining red color in cooked ground beef patties than other reducing agents (p < 0.05). The temperature at peak heat capacity, Tm, of metmyoglobin appeared lower than that of oxymyoglobin and deoxymyoglobin. Reducing agents can maintain Mb in the reduced state, and their addition to ground beef may be one method of preventing PMB.

AB - This study was performed to investigate the effects of food-grade reducing agents on counteracting premature browning (PMB) and to determine the relative heat stability of different redox states of bovine myoglobin (Mb). Sodium erythorbate (SE), erythorbic acid (EA), sodium ascorbate (SA), ascorbic acid (AA) and ascorbyl palmitate (AP) were added to ground beef (15% fat) at a concentration of 2.3 mM; patties were prepared and stored at 4°C and at -18°C. Surface redness (a* values), lipid oxidation and total reducing activity (TRA) were measured on raw beef, and a* values recorded from cooked internal surfaces. Bovine Mb was purified from biceps femoris muscle and heat capacity was measured using differential scanning calorimetry. All reducing agents decreased lipid oxidation and increased TRA relative to controls (p < 0.05). In general, SE and SA were more effective at maintaining red color in cooked ground beef patties than other reducing agents (p < 0.05). The temperature at peak heat capacity, Tm, of metmyoglobin appeared lower than that of oxymyoglobin and deoxymyoglobin. Reducing agents can maintain Mb in the reduced state, and their addition to ground beef may be one method of preventing PMB.

KW - Color

KW - Ground beef

KW - Myoglobin

KW - Premature browning

KW - Reducing agents

UR - http://www.scopus.com/inward/record.url?scp=20444425356&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=20444425356&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2004.04.045

DO - 10.1016/j.foodchem.2004.04.045

M3 - Article

AN - SCOPUS:20444425356

SN - 0308-8146

VL - 93

SP - 571

EP - 576

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Effects of reducing agents on premature browning in ground beef

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this