2012 ©
             Publication
Journal Publication
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
577030003-7 Mr. RONNACHAI PROMMACHART [Main Author]
Agriculture Doctoral Degree

Reviewing Status มีผู้ประเมินอิสระ 
Status ตีพิมพ์แล้ว 
Level of Publication นานาชาติ 
citation false 
Part of thesis true 
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