Effect of Star Anise Extracts on Lipid Oxidation and Quality of Beef Meatballs

Effect of different amounts of star anise extracts on lipid oxidation and quality of beef meatballs during chilled (4℃) storage were studied. Star anise extracts was added into meatballs at levels of 0.01%, 0.03% and 0.05%. The pH value, color, content of thiobarbituric acid reactive substances (TBARS), nitrite residue, yield of beef meatballs and the sensory evaluation during chilled storage were determined. The results showed that 0.05% star anise extracts significant decreased pH value, TBARS and nitrite residue during the chilled storage compared with control (no star anise added) (p<0.05). Addition of 0.03% star anise extracts showed significantly higher a^* values before 3 days of chilled storage compared with the control (p<0.05).Addition of 0.01% star anise extract showed significantly higher a^* values after 5 days of chilled storage compared to the control (p<0.05). From the impact on sensory indicators, the taste, texture, taste and overall acceptability of rancidity effect were improved by star anise extract in beef meatballs during chilled storage. So, the star anise extracts could effectively inhibit lipid oxidation in chilled beef meatballs, and it could improve its quality characteristics, which had high application value.