تقييم كفاءة فيتامين C واتحاده مع فيتامين E أومستخلص اوراق نبات السدر في تثبيط اكسدة الدهون ومحفزات ألاكسدة في لحم البقر المفروم المطبوخ خلال الخزن المبرد

Abstract

This investigation was carried out to evaluate the efficiency of vitamin C in the form of Ascorbic acid (AA) and its combination with either vitamin E in the from of α - Tocopherol (Toc + AA) or Zizyphus- spina christi extract (ZE+AA) and (ZE) alone in controlling the lipid oxidation , Warmed – over- flavor (WOF) development as well as inhibition of catalyzed oxidation of cooked ground beef meat during refrigerated storage at 4c˚ for 2,5,8 days. The obtained results showed that samples of meat treated with (ZE+AA) or ZE were high effective for inhibition of iron release from pigment of cooked beef meat after 8 days of cold storage at 4c˚ as compared with other treatments. The synergistic effect of treatments (Toc + AA) or (ZE+AA) had a good ability in reducing of lipid oxidation development , WOF and rancidity of cooked meat after 8 days of cold storage at 4c˚.Decreasing of Thiobarbituric acid (TBA) Values and inhibition of iron release from pigment meat are evident of the above synergistic effect. There was negative relationship between heme – iron content and TBA value of cooked meat (r = -0.81) .In concollusion, (ZE+AA) treatment showed high effective as antioxidant and metal chelators agents of cooked beef meat during cold storage at 4c˚.