| This study determined antioxidant and sensory characteristics of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. Total aerobic plate counts were also measured.; With 1% spice level, all spice treatments had lower pooled mean TBA values than controls. At 0.1% level all spices except pepper had lower TBA values than controls. Cloves at 0.1% had lower TBA values than 0.1% levels of other individual spices. Star anise, fennel, pepper, and cinnamon samples at 0.5% level had lower mean TBA values than controls or 0.1% levels, but not different from 1.0% levels, respectively. There was a high correlation between TBA values and sensory panel scores for rancid odor and flavor. The 5-spice blends did not affect microbial load of samples compared to controls. In conclusion, all spices had a dual effect, reducing oxidation and also imparting flavor to samples. |
