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LIPID OXIDATION AND COLOUR STABILITY IN RESTRUCTURED MEAT SYSTEMS DURING FROZEN STORAGE.

Author(s) : AKAMITTATH J. G., BREKKE C. J., SCHANUS E. G.

Type of article: Article

Summary

SALT AND COMBINATIONS OF SALT WITH PHOSPHATES AND ANTIOXIDANTS WERE INVESTIGATED FOR THEIR ROLE IN LIPID OXIDATION AND DISCOLORATION IN RESTRUCTURED BEEF, PORK, AND TURKEY STEAKS DURING STORAGE AT 263 K (-10 DEG C) FOR 16, 8 AND 8 WEEKS, RESPECTIVELY. LIPID OXIDATION AND DISCOLORATION OCCURRED SIMULTANEOUSLY IN PORK AND TURKEY, BUT BEEF COLOUR LOSS OCCURRED MUCH EARLIER THAN DID LIPID OXIDATION. PHOSPHATES WERE EFFECTIVE IN INHIBITING LIPID OXIDATION IN BEEF (4 WEEKS), PORK (8 WEEKS) AND TURKEY (6 WEEKS). TERTIARY BUTYLHYDROQUINONE INHIBITED LIPID OXIDATION IN PORK AND TURKEY STEAKS, BUT, OVERALL, NEITHER PREVENTED DISCOLORATION.

Details

  • Original title: LIPID OXIDATION AND COLOUR STABILITY IN RESTRUCTURED MEAT SYSTEMS DURING FROZEN STORAGE.
  • Record ID : 1991-2181
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 6
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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