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INFLUENCE OF ANTIOXIDANTS ON THE STABILITY OF MECHANICALLY DEBONED, FROZEN POULTRY MEAT.

[In German. / En allemand.]

Author(s) : PIKUL J., NIEWIAROWICZ A., KIJOWSKI J.

Type of article: Article

Summary

SYNTHETIC ANTIOXIDANTS SUCH AS BUTYLHYDROXYANISOL (BHA), BUTYLHYDROXYTOLUENE (BHT) AND SANTOQUIN, OR REFINED SOYA OIL WERE ADDED WITH A VIEW TO LIMITING OXIDATION CHANGES IN THE FAT OF VARIOUS TYPES OF MECHANICALLY DEBONED POULTRY MEAT (HENS, CHICKENS AND DUCKS) STORED AT 255 K (-18 DEG C). IT WAS FOUND THAT ADDING SYNTHETIC ANTIOXIDANTS CONSIDERABLY LIMITED THE OXIDATION OF FAT. AFTER 23 WEEKS THE PEROXIDE AND MALONALDEHYDE CONTENT IN MECHANICALLY DEBONED MEAT TO WHICH NOTHING HAD BEEN ADDED WAS THREE TIMES GREATER THAN IN SAMPLES WITH ANTIOXIDANTS BUT THE MEAT SAMPLES WITH SYNTHETIC ANTIOXIDANTS DEVELOPED AN OFF-ODOUR AND OFF-FLAVOUR SOONER OR LATER AFTER COOKING, THIS BEING DESCRIBED AS A . THE ADDITION OF 9% SOYA OIL TO POULTRY MEAT BEFORE FREEZING INHIBITS OXIDATION OF THE FAT DURING FROZEN STORAGE QUITE EFFECTIVELY AND DOES NOT IMPAIR FLAVOUR OR ODOUR AFTER HEAT TREATMENT.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0195
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 5
  • Publication date: 1983/05
  • Document available for consultation in the library of the IIR headquarters only.

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