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Evaluation Of Antioxidant Effectiveness And Sensory Attributes Of Chinese 5-Spice Ingredients In Cooked Ground Beef, Saumya Dwivedi
Evaluation Of Antioxidant Effectiveness And Sensory Attributes Of Chinese 5-Spice Ingredients In Cooked Ground Beef, Saumya Dwivedi
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This study determined antioxidant and sensory effects of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. In experiment 1, thiobarbituric acid (TBA) values of cooked samples were measured during refrigerated storage. In experiment 2, trained panelists evaluated cooked samples for rancid, beef, and spice flavor intensity. Total aerobic plate counts were also measured.
Mean TBA values were high (3.4) for control samples. In previous studies, TBA values >1.0 were associated with unacceptably rancid cooked meats. At the lowest spice level of 0.1% of meat weight, all spices except pepper had lower TBA values than …