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Food Science and Technology International, Vol. 9, No. 2, 77-84 (2003)
DOI: 10.1177/1082013203009002002

Combined Effect of Modified Atmosphere Packaging and Addition of Lycopene Rich Tomato Pulp, Oregano and Ascorbic Acid and Their Mixtures on the Stability of Beef Patties

A. Sánchez-Escalante

Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico (currently at University of Zaragoza)

G. Torrescano

Centro de Investigación en Alimentación y Desarrollo A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico (currently at University of Zaragoza)

D. Djenane

Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

J. A. Beltrán

Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

P. Roncalés

Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain roncales{at}posta.unizar.es

Beef patties were treated with ascorbic acid, oregano extract, lycopene rich tomato pulp (LRTP) and their mixtures, packaged in modified atmosphere and stored at 2°C. Lipid oxidation (TBARS formation), metmyoglobin formation, psychrotrophic bacterial counts and sensory odour and discolouration were analyzed throughout 20 days of storage. TBA values of beef patties containing oregano were the lowest (p < 0.05); those containing ascorbic acid and LRTP alone were also significantly lower (p < 0.05) than the control. The formation of surface metmyoglobin was significantly delayed (p < 0.05) by the addition of oregano alone and its mixtures with ascorbic acid and/or LRTP. Psychrotrophic bacterial counts were significantly lower (p < 0.05) in patties treated with 500 ppm oregano. Sensory colour and odour characteristics of beef patties were in agreement with the results of lipid and pigment oxidation. The antioxidant ability of oregano was dependent on the concentration; the presence of 500 ppm extended the shelf life of beef patties by about 8 days. LRTP alone exerted a limited antioxidant effect, while its combination with oregano resulted in a reduction of the antioxidative effect of the latter.

Key Words: meat • beef patties • oregano • lycopene • tomato • antioxidants • modified atmosphere • packaging • storage


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