Natural Antioxidant Extract from Fenugreek (Trigonella foenumgraecum) for Ground Beef Patties

作者：NAVAM S. HETTIARACHCHY, Kevin C. Glenn, RAVIN GNANASAMBANDAM, Michael G. Johnson · 发表于：Journal of Food Science · 年份：1996 · DOI：10.1111/j.1365-2621.1996.tb13146.x · 被引用次数：188 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Essential Oils and Antimicrobial Activity

ABSTRACT Ground beef patties (75% lean) containing synthetic antioxidants, or Fenugreek ( Trigonella foenumgraecum ) extracts were cooked to internal temperature 70°C, and evaluated for storage stability at 4°C. Thiobarbituric acid values of raw or cooked samples containing fenugreek extracts were lower than controls (P<0.05). Fenugreek extracts delayed the induction period of oxidative rancidity. No differences were observed in psychrotrophic bacterial counts, and samples containing fenugreek extracts had lower Hunterlab “a” and higher “b” values. Samples with Fenugreek extracts had better oxidative stability and Fenugreek may be a promising natural antioxidant source.