The aim of this study was to determine the effectiveness of the mustard seed in reducing lipid oxidation in ground beef compared to sodium isoascorbate. The research material were meat samples, prepared in four variants. The differentiating addition was ground white mustard (Sinapis alba), used in the native and autoclaved form. Reference were a control sample and a sample with the addition of sodium isoascorbate. The following were assayed during the study: TBARS value, redox potential, pH and colour parameters CIE L*a*b*. The addition of mustard had no effect on the pH value in comparison to the control sample and sodium isoascorbate. It has been shown that the use of mustard either native and autoclaved, decreased the value of TBARS ratio, and showed a similar effectiveness in preventing the oxidation of lipids as sodium isoascorbate.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_7_52.pdf
| MLA | Karwowska, Małgorzata, and Monika Wargacka. "Wpływ dodatku gorczycy i izoaskorbinianu sodu na zmiany oksydacyjne lipidów oraz barwę rozdrobnionego mięsa wołowego." Nauka Przyr. Technol. 7.4 (2013): #52. |
| APA | Małgorzata Karwowska, Monika Wargacka (2013). Wpływ dodatku gorczycy i izoaskorbinianu sodu na zmiany oksydacyjne lipidów oraz barwę rozdrobnionego mięsa wołowego. Nauka Przyr. Technol. 7 (4), #52 |
| ISO 690 | KARWOWSKA, Małgorzata, WARGACKA, Monika. Wpływ dodatku gorczycy i izoaskorbinianu sodu na zmiany oksydacyjne lipidów oraz barwę rozdrobnionego mięsa wołowego. Nauka Przyr. Technol., 2013, 7.4: #52. |
Małgorzata Karwowska
Katedra Technologii Mięsa i Zarządzania Jakością
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8
20-704 Lublin
Poland
e-mail: malgorzata.karwowska@up. lublin.pl