Effects Of Adding Tea Polyphenols And Grape Seed Extracts On The Fresh And Cooked Color Of Beef Patties In Different Packages

Meat color is one of the most important quality characteristics of meat,and it is the main index for consumers to judge whether the beef is fresh or not.Besides the fresh color,the cooked color is also important.Premature browning(PMB)is a common color problem in the process of beef cooking.It refers to the occurrence of myoglobin denaturation prematurely when beef(ground beef,steak,or grilled beef)is cooked to a core temperature below 71 ° C(E.coli O157: H7 heat-lethal temperature).The myoglobin denaturation results in a tan color,which causes consumers to misjudge the endpoint of beef cooking,probably leading to food safety problems.The occurrence rate of PMB in beef patties is high,especially under the condition of oxygen atmosphere packaging.Antioxidants can reduce the PMB phenomenon of beef patties to some extent.Compared with synthetic antioxidants,natural antioxidants are safe and efficient,are more favored by consumers.Tea polyphenols and grape seed extracts are two natural antioxidants commonly used in the meat industry and have good antioxidant capacity.Therefore,the main purpose of this project was to study the effects of the application of tea polyphenols and grape seed extracts on the fresh color and cooked color of beef patties under aerobic packaging,high oxygen atmosphere packaging and vacuum skin packaging,and to explore the combination use of natural antioxidants and packaging that can both improve the fresh color and reduce PMB phenomenon of beef patties.This study selected Simmental hybrid cattle beef as the raw material.The experiment was divided into two parts.In the first part,the effect of different amounts of tea polyphenols(0 g/kg,0.1 g/kg,0.2 g/kg and 0.3 g/kg)and grape seed extract(0 g/kg,0.1 g/kg,0.25 g/kg,0.5 g/kg and 0.75 g/kg)on the fresh color and cooked color of beef patties in high oxygen atmosphere packaging were explored,and the effects on antioxidation and sensory quality were also evaluated.According to the experimental results,the suggested optimal amount was selected;in the second part of the experiment,the two natural antioxidants were used alone(0.1 g/kg tea polyphenol or 0.1 g/kg grape seed extract)or combined(0.1 g/kg tea polyphenols + 0.1 g/kg grape seed extract),under three different packaging methods of aerobic packaging,high oxygen atmosphere packaging and vacuum skin packaging.The objective was to study the influence of two natural antioxidants in combination with three different packages on the fresh and cooked color,and sensory qaulity of beef patties.The main findings of this study were as follows:(1)Compared with the control group,the addition of 0.1 g / kg-0.3 g / kg tea polyphenols significantly improved the color of fresh beef patties in high oxygen atmosphere packaging(P < 0.05),and significantly inhibited the lipid oxidation of beef patties(P < 0.05),reduced the degree of browning when the beef patties were cooked to a core temperature of66°C,but the inhibitation was limited.It had a significant effect on the p H of beef patties,but its value did not change much.It had a significant inhibitory effect on the microbial growth of beef patties in high oxygen atmosphere packaging,and had no negative effect on the sensory score of the beef patties,and finally improved the overall acceptability of the beef patties during storage.Based on various indicators,the optimal addition amount of tea polyphenols was selected as 0.1 g/kg.(2)Compared with the control group,the addition of 0.1 g/kg-0.75 g/kg grape seed extract significantly improved the color of fresh beef patties in high oxygen atmosphere packaging(P < 0.05),and significantly inhibited lipid oxidation(P < 0.05).It reduced the degree of browning when the beef patties stored on day 0 when heated to a core temperature of 66°C,but it was not effective on the day 5 or day 10.It had a significant effect on the p H of beef patties,but its value did not change much.It had no significant effect on the microbes of beef patties in high oxygen atmosphere packaging(P > 0.05),and had no negative effect on the sensory score of beef patties.Based on various indicators,the optimal addition amount of grape seed extract was selected as 0.1 g/kg.(3)The adding of tea polyphenols or grape seed extract,storage time and packages had significant effects on both a* values and b* values.Adding 0.1 g/kg of tea polyphenols or grape seed extracts alone could protect the red color of beef patties in aerobic packaging and high oxygen atmosphere packaging on day 6,and inhibited the discoloration.High oxygen atmosphere packaging could improve the fresh meat color,but caused PMB.Tea polyphenols and grape seed extract could inhibit PMB,but was not as good as vacuum skin packaging.So,high oxygen atmosphere packaging could improve the fresh meat color,but caused PMB,so it is not suitable for beef patties package.Adding 0.1 g/kg tea polyphenols and grape seed extracts alone or in combination could reduce the browning of beef patties when cooked to a core temperature of 66 °C,which can be used as a shorterm storage method.And vacuum skin packaging could be used as longterm package because it can effectively reduce the PMB phenomenon of beef patties and has a long shelf life.