Garlic crushed tends to lower beef fat content and slower increasing TBA values during storage at
refrigeration temperature. Meat have initial fat content range from 1.282 up to 1.308% and the initial TBA values
range from 0.310 up to 0.311 mg/kg. Decreasing beef fat is caused by allicin compound which worked on reducing
cholesterol and triglyceride fatty acid [15], [9]. Decreasing fat content during storage at refrigerator temperature is
due to fatty acid oxidation forming malonaldehyde which calculated as the value of TBA [18]. According to [1]
aldehydes are rancid flavor compounds, which have more lipid oxidation product. On the other words, the higher
value of TBA indicates the longer chain on aldehyde compound. Garlic contains organosulfur compounds (alliin,
diallylsulfide, allylsulfide and propylsulfide) which have capability as lipid antioxidants [5]. Subsequently reported
that garlic contains antioxidant compounds such as BHT, BHA and TBHQ, which could inhibit the formation of
malonaldehyde as calculated as th value of TBA. Raw garlic have capability to inhibit fatty acid oxidation on camel
fat at 4°C temperature storage, due to selenium and organo-sulfur compounds [6]. Increasing fatty acid oxidation in
meat at 4°C storage temperature started occured on 48 hours (2 days) after the storage period [14]. Determination of
garlic antioxidant compounds using [7] show that garlic have the antioxidant activity for 53.66% compared with the
standard 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox). Therefore garlic have the capability to
reduce up 53.66% of free radical compounds.
Garlic crushed tends to lower beef fat content and slower increasing TBA values during storage atrefrigeration temperature. Meat have initial fat content range from 1.282 up to 1.308% and the initial TBA valuesrange from 0.310 up to 0.311 mg/kg. Decreasing beef fat is caused by allicin compound which worked on reducingcholesterol and triglyceride fatty acid [15], [9]. Decreasing fat content during storage at refrigerator temperature isdue to fatty acid oxidation forming malonaldehyde which calculated as the value of TBA [18]. According to [1]aldehydes are rancid flavor compounds, which have more lipid oxidation product. On the other words, the highervalue of TBA indicates the longer chain on aldehyde compound. Garlic contains organosulfur compounds (alliin,diallylsulfide, allylsulfide and propylsulfide) which have capability as lipid antioxidants [5]. Subsequently reportedthat garlic contains antioxidant compounds such as BHT, BHA and TBHQ, which could inhibit the formation ofmalonaldehyde as calculated as th value of TBA. Raw garlic have capability to inhibit fatty acid oxidation on camelfat at 4°C temperature storage, due to selenium and organo-sulfur compounds [6]. Increasing fatty acid oxidation inmeat at 4°C storage temperature started occured on 48 hours (2 days) after the storage period [14]. Determination ofgarlic antioxidant compounds using [7] show that garlic have the antioxidant activity for 53.66% compared with thestandard 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox). Therefore garlic have the capability toreduce up 53.66% of free radical compounds.
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