Study On The Antioxidant Effect Of Spice Essential Oil To Deep-fried Beef During Frying Process And Storage

In this paper, antioxidant effect of cassia essential oil and clove essential oil to deep-fried beef during the frying process and storage have been systematically researched, as well as the main influence of factors to antioxidant effect of cassia essential oil and clove essential oil in deep-fried beef. The results are shown as follows:1. During frying process, the influence of the four factors to antioxidant effect of essential oil is as follows: For cassia oil, concentration>frying temperature>frying time>oil type (PV), and concentration>frying time>frying temperature>oil type (OD₅₃₂). For clove oil, concentration >frying time>frying temperature >oil type ( PV& OD₅₃₂).3. Optimum technological parameters with essential oil: Antioxidant effects of cassia oil during the frying process were optimum under the conditions of 30μL cassia oil /250mL palm oil, 1.5minutes at 150℃(evaluated by PV and OD₅₃₂ value). Antioxidant effects of clove oil during the frying process were optimum under the conditions of 50μL cassia oil /250mL palm oil, 1.5minutes at 150℃(evaluated by PV and OD₅₃₂ value).4. Influence of storage temperature to antioxidant effect of cassia oil: Group A2 (25℃)and A2^*(4℃) were better than A1(blank group). During the storage times, PV and OD₅₃₂ values of group A1, A2 &A2^* all took a trend of increase, and the increase trend of Al is much more evident than that of other groups. The same addition of 0.02% cassia oil(A2,A2^*) showed no significant difference between 4℃and 25℃; in terms of PV and OD₅₃₂ values. Group A2 was slightly better than A2^*.5. The influence of light to antioxidant effect of cassia oil: There was no difference between the group in dark (A3^*) and that in the light (A3) in the prophase of storage (before day 8). After 8 days, the increasing of peroxide values of the group with light (A3) were more evident than those preserved in the dark (A3^*). In addition, A3^*and A3's PV was lower than that of A1.6. The influence of packaging to antioxidant effect of cassia oil: There was no evident difference between vacuum-packed (A4^*) and common packaging (A4) in the prophase of storage (before day 8). After 8 days, the increasing of peroxide and OD₅₃₂ values of A4 was more significant than that of A4^*. In addition, the peroxide and OD₅₃₂ values of A4 were better than those of vacuum-packed group with no cassia oil (A1).7. The influence of sterilization to antioxidant effect of cassia oil: There was no evident difference between pasteurism group (A5) and the high-pressure group (A5^*) in the prophase of storage (before day 8). After 8 days, the increasing of peroxide and OD₅₃₂ values of A5 was more significant than those of A5^*. In addition, the peroxide and OD₅₃₂ values of A5 were better than those of high-pressure group with no cassia oil (A1). 8. Changes of moisture content and pH value under the same storage condition: (1) Moisture content of A1,A2^*, A6 and three synergic groups (A7,A8,A9) stored in "refrigerator 4℃, in the dark" has no evident difference (P>0.05). (2) The pH value of adding citric acid (A7), tartaric acid (A8) groups were similar with that of TBHQ group (A6). The effect of A8 was better than that of A6. Cassia oil with synergic agents (citric acid, tartaric acid, and of sodium D-isoascorbate) made the decrease rate of pH value slower than that of single cassia oil.9. Changes of PV of deep-fried beef under the same storage condition: PV of Group Al was evidently bigger than that of A2^*, A6, and three synergic groups. PV of A6 and A2^* was similar during the whole storage times. Three synergic groups were better than TBHQ group during the latter part of storage. The effect of sodium D-isoascorbate was better than the other two agents.10. Changes of OD₅₃₂ of deep-fried beef under the same storage condition: OD₅₃₂ value of Al was similar with the other five groups in the whole storage period. Synergic effect of citric acid, tartaric acid, and sodium D-isoascorbate were not evident. The effect of sodium D-isoascorbate was better than the other two agents.11. Changes of AV of deep-fried beef under the same storage condition: Evaluated by AV, blank group Al had no significant difference with the other five groups. Synergic effect of citric acid,tartaric acid, and sodium D-isoascorbate were similar, and there was no significant difference.