Animal Products

Effect of Garlic, Onion, and their Combination on the Quality and Sensory Characteristics of Irradiated Raw Ground Beef

Authors
  • Han Sul Yang (Iowa State University)
  • Eun Joo Lee (Iowa State University)
  • Sunhee Moon (Iowa State University)
  • Hyun Dong Paik (Iowa State University)
  • Dong U. Ahn (Iowa State University)

Abstract

Irradiated raw ground beef had lower a*- and b*-valuesthan nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic + 0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with garlic. With irradiation, the profiles and amounts of Svolatiles in raw ground beef changed significantly. However,the intensity of irradiation aroma in irradiated raw ground beef with garlic or onion was similar to that of the nonirradiated control. This indicated that some of the sulfur compounds unique to garlic or onion interacted with common sulfur compounds detected in irradiated meat and masked or changed the odor characteristics of irradiated raw ground beef. It was concluded that > 0.5% onion or < 0.01% garlic would be needed to mask or prevent irradiation aromain irradiated raw ground beef.

Keywords: ASL R2765

How to Cite:

Yang, H., Lee, E., Moon, S., Paik, H. & Ahn, D. U., (2013) “Effect of Garlic, Onion, and their Combination on the Quality and Sensory Characteristics of Irradiated Raw Ground Beef”, Iowa State University Animal Industry Report 10(1). doi: https://doi.org/10.31274/ans_air-180814-607

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Published on
01 Jan 2013
Peer Reviewed