Resumen de Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)
Todd M. Wills, C.A. Mireles DeWitt, Halldor Sigfusson, Danielle Bellmer
Incorporation of δ-tocopherol using an ethanolic carrier to control lipid oxidation in impingement and ohmic cooked beef patties was evaluated, and quality characteristics were determined. Ethanolic δ-tocopherol delayed oxidative deterioration of cooked beef patties in both cooking methods. Ohmic cooked samples developed significantly higher (P < 0.05) thiobarbituric acid-reactive substances (TBARS) than impingement-cooked samples. Formation of TBARS significantly (P < 0.05) increased with storage time in both cooking treatments. Cooking method significantly (P < 0.05) influenced color and textural attributes of beef patties. Samples cooked by ohmic heater were lighter, displaying significantly (P < 0.05) larger L* color values. Additionally, ohmic samples were harder, chewier, and more cohesive (P < 0.05) than samples cooked with an impingement oven. Exogenous addition of ethanolic tocopherol can delay lipid oxidation and improve quality of cooked meat products.
