| Title: | "Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef" |
| Author(s): | Yang HS; Lee EJ; Moon SH; Paik HD; Ahn DU; |
| Address: | "Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA" |
| DOI: | 10.1016/j.meatsci.2011.01.002 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of garlic and onion produced large amounts of sulfur compounds, the intensity of irradiation odor and irradiation flavor in irradiated cooked ground beef was similar to that of the nonirradiated control. Addition of garlic (0.1%) or onion (0.5%) to ground beef produced a garlic/onion aroma and flavor after cooking, and the intensity was stronger with 0.1% garlic than 0.5% onion treatment. Considering the sensory results and the amounts of sulfur compounds produced in cooked ground beef with added garlic or onion, 0.5% of onion or less than 0.1% of garlic is recommended to mask or change irradiation off-odor and off-flavor" |
| Keywords: | Animals Cattle Color Cooking Food Handling/methods Food Technology *Garlic Humans *Lipid Peroxidation Meat/*analysis/radiation effects *Odorants *Onions Plant Preparations Smell Sulfur Compounds/analysis *Taste Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineYang, Han Sul Lee, Eun Joo Moon, Sun Hee Paik, Hyun Dong Ahn, Dong U eng Research Support, Non-U.S. Gov't England 2011/02/01 Meat Sci. 2011 Jun; 88(2):286-91. doi: 10.1016/j.meatsci.2011.01.002. Epub 2011 Jan 15" |
