STUDYING THE EFFECT OF ADDING DIFFERENT CONCENTRATIONS OF ASTAXANTHIN AND ALLYL ISOTHIOCYANATE AND THEIR SYNERGISTIC ACTION IN LIPID OXIDATION AND SOME QUALITY CHARACTERISTICS FOR MINCED VEAL MEAT AT COLD STORAGE

Abstract

This study aimed at evaluating the addition of different concentrations of Astaxanthin (HP) and Allyl Isothiocyanate (AITC), and Synergistic effect in oxidative stability and quality characteristics of raw ground beef meat, stored at 2°C for 20 days. In this study, eight different treatments of HP and AITC. T1 control), T2(0.15 g/kg of HP), T3 (0.30 g HP/kg of meat), T4(0.45 g HP/kg of meat), T5(125 μL AITC/kg of meat), T6(125 μL AITC/kg of meat + 0.15 g HP/kg of meat), T7(125 μL AITC/kg of meat + 0.3 g HP/kg of meat), T8(125 μL AITC/kg of meat + 0.45 g HP/kg of meat). The treatments were stored for 1, 5, 10, 15 and 20 days. Results were analyzed after the physical and chemical tests conducted. The following results were obtained: The addition of HP and AITC to ground chilled beef meat during cold storage period showed a significant decrease (P<0.05) in peroxide value (P.V) as compared with control treatment, and the addition of HP and AITC contributed to increase myoglobin and myofibril proteins compared with control treatment during the cold storage periods.