This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at −18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical composition, TBARS, pH, colour, sensory acceptability and intensity of oxidised flavour were analysed in the three different meat products. ETHE showed higher values in organic acid content than AE. In raw ground beef, ETHE inhibited lipid oxidation and received the highest score in the three sensorial attributes evaluated at the end of the storage period, whereas in cooked ground beef it showed the highest intensity of oxidised flavour. Regarding CTL, AE reduced lipid oxidation in the cooked ground beef as well as the frozen patties, with improved colour. Therefore, epazote may be a promising natural antioxidant source for use in meat.

这项研究调查了在4°C下储存9天的生熟牛肉和煮熟的绞碎牛肉以及在−18°C下储存的冷冻牛肉肉饼中水性三重氮（AE）和重氮乙醇提取物（ETHE）作为脂质氧化抑制剂的潜力持续90天。使用超高效液相色谱-四极杆飞行时间（UHPLC-qTOF）在AE和ETHE中鉴定了有机酸。在三种不同的肉制品中分析了化学成分，TBARS，pH，颜色，感官可接受性和氧化风味的强度。ETHE的有机酸含量值比AE高。在生碎牛肉中，ETHE抑制脂质氧化并在储存期结束时评估的三个感官属性中获得最高分，而在煮碎牛肉中，其显示出最高的氧化味强度。关于CTL，AE减少了煮熟的碎牛肉和冷冻肉饼中的脂质氧化，并改善了颜色。因此，epazote可能是用于肉类的有前途的天然抗氧化剂来源。