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Publication
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| Title of Article |
The effect of black rice water extract on surface color, lipid oxidation,microbial growth, and antioxidant activity of beef patties during chilled
storage |
| Date of Acceptance |
12 February 2020 |
| Journal |
| Title of Journal |
Meat Science |
| Standard |
ISI |
| Institute of Journal |
Elsevier Ltd. |
| ISBN/ISSN |
0309-1740 |
| Volume |
2020 |
| Issue |
164 |
| Month |
กุมภาพันธ์ |
| Year of Publication |
2020 |
| Page |
108091 |
| Abstract |
Black rice is rich in phenolic acids and anthocyanin; however, limited studies have determined its effect on
ground beef quality. The objective was to determine the effects of 0, 0.4, 0.8, and 1.2% black rice water extract
(BRWE) on ground beef patties quality when packaged in polyvinyl chloride (PVC). pH, surface color, lipid
oxidation, total plate count, and antioxidant capacity were determined on 0, 3, and 6 days of storage under
fluorescent light at 2 °C. Addition of BRWE had no effect (P = .98) on pH. Incorporating BRWE in ground beef
improved (P < .0001) redness compared with control. The addition of BRWE decreased (P < .0001) lipid
oxidation compared with control during storage; while antioxidant capacity increased with the addition of extract. BRWE at 1.2% reduced (P = .007) aerobic microbial counts after 6 days of storage. These results suggested
that BRWE could be used as a natural antioxidant in ground beef to limit lipid oxidation and discoloration. |
| Keyword |
Black rice Beef color Lipid oxidation Discoloration Antioxidant activity |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
false |
| Part of thesis |
true |
| ใช้สำหรับสำเร็จการศึกษา |
ไม่เป็น |
| Attach file |
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| Citation |
0
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Journal Publication
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