Share

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.

Links


See other articles in this issue (1)
See the source

Indexing