Antimicrobial and Antioxidant Activities of Deer Blood Hydrolysate on Fresh Beef during Refrigerated Storage

Abstract:

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1417-1422
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1417
• Online since: January 2013
• Authors: Shuai Wang, Feng Bo Xu, Li Fu Zhu, Yan Ze Yu, Chun Zi Na
• Keywords: Antioxidant Activity, Deer Blood Hydrolysate, Ground Beef, Lipid Oxidation, Meat Quality

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