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Effects of Antioxidants and Gamma Irradiation on the Shelf Life of Beef Patties

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To improve the storage safety of two types of ground beef patty popular in Korea (general beef patties and bulgogi patties), we added various antioxidants (200 ppm; including butylated hydroxyanisole, ascorbyl palmitate, α-tocopherol, and β-carotene) to typical formulations of patties, cooked the patties to 70°C, and irradiated them at a dose of 1.5 or 3 kGy. During 30 d of storage at 5°C, the number of aerobic bacteria and lactic acid bacteria were determined using total aerobic plate count and phenyl ethyl alcohol-sucrose agar, respectively. The concentration of thiobarbituric acid was also determined in each type of patty. No colonies were observed in patties irradiated at 3 kGy regardless of which antioxidant was added. In control patties and patties with butylated hydroxyanisole that were irradiated at a dose of 1.5 kGy, growth of microorganisms appeared to be more rapid than in patties with natural antioxidants. The microbiological safety of nonirradiated patties could not be ensured for a period of 20 d. Lipid oxidation was retarded in both types of patty when an antioxidant was added. Ascorbyl palmitate had the strongest antioxidant effect among the natural antioxidants. However, butylated hydroxyanisole was more effective than ascorbyl palmitate when used in an equal amount.

Document Type: Research Article

Affiliations: 1: Department of Food Irradiation, Korea Atomic Energy Research Institute, Yusong, P. O. Box 105, Taejon, 305-353, Korea 2: Department of Food Science and Nutrition, Chungnam National University, Taejon, 305-764, Korea

Publication date: 1999-06-01

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