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Effect of purple corn cob extract powder and black rice bran oilon quality and shelf life of fresh beef |
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| รหัสดีโอไอ | |
| Creator | 1. Nova Solina Purba 2. Suthipong Uriyapongson 3. Juntanee Uriyapongson |
| Title | Effect of purple corn cob extract powder and black rice bran oilon quality and shelf life of fresh beef |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 3 |
| Page no. | 645-651 |
| Keyword | black rice bran oil, purple corn extract, beef, safety, shelf life |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | This study aimed to assess the ability of purple corn cob extract powder (CEP) and black rice bran oil (RBO) onextending the shelf life of fresh beef during cold storage. The beef samples were treated with different concentrations of CEP(2% and 3% [w/w]) and RBO (0.2% and 0.4% [v/w]) and their combinations (CEP 1% + RBO 0.2% and CEP 2% + RBO 0.4%),and compared to an untreated sample and a positive sample treated with 0.02% butylated hydroxytoluene (w/w). The resultsshowed that the microbial count and thiobarbituric acid reactive substance (TBARS) values increased in all samples duringstorage up to 9 days, whereas the antioxidant activities were unstable. However, the beef with 2% and 3% of CEP and CEP 2% +RBO 0.2% were the most effective applications to improve shelf life up to 5 days with an acceptable level of microbial count andTBARS value. |
