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Effect of dietary alpha-tocopheryl acetate supplementation and gelatin dip on the oxidative and colour stability of bacon and pepperoni during frozen storage.

Wirkung von Gelatineüberzug und alpha-Tocopherylacetat als Futterergänzung: Oxidations- und Forbstabilität von Bacon und Pepperoni-Würsten während der Gefrierlagerung.

Author(s) : VILLEGAS R., O'CONNOR T. P., KERRY J. P., et al.

Type of article: Article

Summary

Pork bellies were obtained from pigs fed diets containing 30 or 1000 mg alpha-tocopheryl acetate/kg diet. Pepperoni and bacon were manufactured from this meat. Alpha-tocopheryl acetate supplementation had a significant beneficial effect on both oxidative and colour stability in both types of meat. Similarly, gelatine dipping also resulted in significant improvements in oxidative and colour stability. Dietary supplementation with vitamin E and gelatine dipping represent simple and inexpensive interventions to enhance the quality and storage stability of frozen meat pieces.

Details

  • Original title: Wirkung von Gelatineüberzug und alpha-Tocopherylacetat als Futterergänzung: Oxidations- und Forbstabilität von Bacon und Pepperoni-Würsten während der Gefrierlagerung.
  • Record ID : 2000-0831
  • Languages: German
  • Source: Fleischwirtschaft - vol. 79 - n. 4
  • Publication date: 1999/04
  • Document available for consultation in the library of the IIR headquarters only.

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