The effect of electroactivated whey permeate powder (EAWPP) concentration (2, 4, and 6%) on the oxidation of lipids and the stability of the color of refrigerated minced beef stored at 4 °C during 17 d was studied. The lipids oxidation was evaluated at 0, 1, 2, 3, 10, and 17 d by measuring the primary and secondary oxidation products through the acid value (AV), peroxide value (PV), and thiobarbutiric acid reactive substances (TBARS). Moreover, the visual aspect of the ground meat color was evaluated by using the L-, a-, and b-values of the CIELAB system. Fatty acids of the control and supplemented samples with EAWPP were determined by using gas chromatography (GC). The results showed that the EAWPP acted as an antioxidant by protecting the lipids against oxidation. The AV, PV, and TBARS values indicated that the addition of EAWPP inhibited the oxidation of lipids in comparison with the control. This result was confirmed by the GC analysis of the fatty acids analysis extracted from the lipid fraction. Also, the color stability was maintained in the ground meat supplemented with EAWPP. Finally, this study showed that EAWPP can be used as an antioxidant and color maintaining agent in minced meat during refrigerated storage at 4 °C.

中文翻译：

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电活化乳清渗透液对冷藏牛肉糜脂质氧化及色泽保护作用的研究

研究了电活化乳清蛋白粉 (EAWPP) 浓度 (2%、4% 和 6%) 对脂质氧化和 4°C 下冷藏牛肉碎 17 d 颜色稳定性的影响。通过酸值 (AV)、过氧化值 (PV) 和硫代巴丁酸反应性物质 (TBARS) 测量初级和次级氧化产物，在 0、1、2、3、10 和 17 天评估脂质氧化。此外，通过使用L -、a - 和b来评估碎肉颜色的视觉方面-CIELAB 系统的值。使用气相色谱法 (GC) 测定含有 EAWPP 的对照样品和补充样品的脂肪酸。结果表明，EAWPP 通过保护脂质免受氧化而起到抗氧化剂的作用。AV、PV 和 TBARS 值表明，与对照相比，添加 EAWPP 抑制了脂质的氧化。该结果通过从脂质级分中提取的脂肪酸分析的GC分析得到证实。此外，在添加了 EAWPP 的碎肉中保持了颜色稳定性。最后，本研究表明，EAWPP 可在 4 °C 冷藏期间用作碎肉中的抗氧化剂和颜色保持剂。