EFFECTS OF FREEZING METHOD AND ANTIOXIDANTS ON LIPID OXIDATION IN TURKEY SAUSAGE.
Author(s) : BARBUT S., DRAPER H. H., HADLEY M.
Type of article: Article
Summary
ROSEMARY OLEORESIN (200 PPM) WAS COMPARED TO A COMMERCIAL ANTIOXIDANT MIXTURE OF BUTYLATED HYDROXYANISOLE, BUTYLATED HYDROXYTOLUENE (200 PPM) AND CITRIC ACID IN FROZEN AND FREEZE-DRIED BREAKFAST SAUSAGES PREPARED WITH 18% MECHANICALLY DEBONED TURKEY MEAT. BOTH ANTIOXIDANT TREATMENTS INHIBITED LIPID OXIDATION DURING 5 WEEKS. ROSEMARY OLEORESIN WAS COMPARABLE IN ACTIVITY TO THE COMMERCIAL ANTIOXIDANT MIXTURE IN THE FREEZE-DRIED PRODUCTS BUT NOT IN THE FROZEN PRODUCTS. SENSORY ANALYSIS YIELDED A STRONG PREFERENCE FOR THE FROZEN SAUSAGES.
Details
- Original title: EFFECTS OF FREEZING METHOD AND ANTIOXIDANTS ON LIPID OXIDATION IN TURKEY SAUSAGE.
- Record ID : 1990-0674
- Languages: English
- Source: Journal of Food Protection - vol. 51 - n. 11
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Oxidation; Freeze-drying; Meat; Antioxidant; Organoleptic property; Sausage; Freezing; Turkey (poultry)
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- Date : 1983
- Languages : English
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- Author(s) : WISMER-PEDERSEN J., KUMAR S.
- Date : 1984/01
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 1
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- Author(s) : AKAMITTATH J. G., BREKKE C. J., SCHANUS E. G.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 6
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- Author(s) : WESLEY R. L., MARION W. W., SEBRANEK J. G.
- Date : 1982
- Languages : English
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- Author(s) : SCHLIMME D. V., SMITH M. A., ALI L. M.
- Date : 1991
- Languages : English
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