Effects of Soy Sauce and Some Other Additives on Lipid Oxidation and Its Related Properties of Minced Beef Meat During Cold Storage

Abstract

Abstract This study was designed to investigate the effects of soy sauce and some other antioxidants on some of important meat and meat products properties in cold storage conditions. Five treatment were demanded. Control group without any kind of adding. NaCl treatment with adding 10% NaCl solution. SS treatment with adding 10% soy sauce solution. NaCl+SS treatment with adding 5% NaCl+5%soy sauce solutions. And the last SS+Asc treatment with adding 10% soy sauce solution+0.05% ascorbic acid. samples in all treatment divided to groups and been exposed to five storage period (0,3,6,9,12) days at 4oc. to study the effect of treatments and storage periods on twelve properties (pH, WHC, Drip loss, Mb concentrations, TVN, TBA, P.V, FFAs, moisture percentage, protein percentage, fat percentage and ash percentage). The results showed a benefit in all studied properties related with using soy sauce with or without ascorbic acid. These natural antioxidant material may be considered as an effective natural antioxidants and good replacement instead of synthetic types.