Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging
Xiaoyin Yang, Baochen Xu, Hong-mei LEI, Xin Luo, Lixian Zhu, Yi-min ZHANG, Yanwei Mao, Rongrong Liang
Abstract
This study investigated the effects of grape seed extract (GSE) on fresh and cooked meat color and premature browning (PMB) in ground meat patties (85% beef and 15% pork back fat) packaged under high-oxygen modified atmospheres (HiOx-MAP). The GSE was added to patties at concentrations of 0, 0.10, 0.25, 0.50 and 0.75 g kg−1. This study evaluated the surface color, pH, lipid oxidation, and total viable counts (TVC) of raw patties, and the internal color and pH of patties cooked to a temperature of 66 or 71°C over 10-day storage at 4°C. Compared with the control (0 g kg−1 GSE), GSE improved the color stability (P<0.05) and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10, but GSE had no effect (P>0.05) on TVC. Patties containing 0.50 and 0.75 g kg−1 GSE cooked to 66°C exhibited greater (P<0.05) interior redness than the control and reduced the PMB of cooked patties in the late storage stage. These results suggested that 0.50 and 0.75 g kg−1 GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.