Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef

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Title:	Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef
Authors:	殷梅津(YIN, MEI-CHIN)*
Contributors:	健康照護學院營養學系
Keywords:	Organosulfur compounds;Antioxidant;Antimicrobial;Ground beef
Date:	2003-08
Issue Date:	2009-08-19 17:05:52 (UTC+8)
Abstract:	The antioxidant and antimicrobial protection of diallyl sulfide (DAS), diallyl disulfide (DADS), s-ethyl cysteine (SEC), n-acetyl cysteine (NAC) in ground beef against discoloration, lipid oxidation and microbial contamination were studied. The exogenous addition of these garlic-derived organosulfur compounds significantly delayed both oxymyoglobin and lipid oxidations (P<0.05). The antioxidant protection from these organosulfur compounds was dose-dependent (P<0.05), and showed significantly greater antioxidant activity than α-tocopherol (P<0.05). The presence of DAS and DADS in ground beef significantly reduced total aerobes and inhibited the growth of five inoculated pathogenic bacteria, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Staphyllococcus aureus and Campylobacter jejuni (P<0.05). These results suggested the application of these organosulfur compounds in meat or other food systems could enhance color, lipid and microbial safety.
Relation:	MEAT SCIENCE 63(1):23~28
Appears in Collections:	[Graduate Institute of Nutrition ] Journal articles

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