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EFFECTS OF SPICES ON STABILITY OF MINCED MEAT PRODUCTS KEPT IN COLD STORAGE.

Author(s) : KORCZAK J., FLACZYK E., PAZOLA Z.

Type of article: Article

Summary

THE EFFECTS OF SPICES ON STABILITY OF PRECOOKED MINCED MEAT PRODUCTS STORED IN FROZEN AND CHILLED STATE WERE STUDIED. IN EXPERIMENTS 0.1-0.5% ROSEMARY AND SAGE AND 0.5-1% MARJORAM AND 3.5% SEASONING MIXTURES (ON FAT BASIS) WERE ADDED. APPLICATION OF ROSEMARY AND SAGE INHIBITS OXIDIZING CHANGES OF THE FAT FRACTIONS OF PRECOOKED MEAT PRODUCTS DURING STORAGE IN FROZEN AND CHILLED STATE. WHEREAS ADDITION OF MARJORAM FOR THIS TYPE OF PRODUCTS SHOULD BE RESTRICTED BECAUSE OF IT'S PROOXIDATIVE ACTIVITY.

Details

  • Original title: EFFECTS OF SPICES ON STABILITY OF MINCED MEAT PRODUCTS KEPT IN COLD STORAGE.
  • Record ID : 1988-1500
  • Languages: English
  • Source: Fleischwirtschaft - vol. 68 - n. 1
  • Publication date: 1988/01
  • Document available for consultation in the library of the IIR headquarters only.

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