Share

PALLET LOCATION AND FREEZING RATE EFFECTS ON THE OXIDATION OF LIPIDS AND MYOGLOBIN IN COMMERCIAL FRESH PORK SAUSAGE.

Author(s) : WANOUS M. P., OLSON D. G., KRAFT A. A.

Type of article: Article

Summary

EFFECTS OF FREEZING RATES ON OXIDATION OF COMMERCIAL FRESH PORK SAUSAGE CHUBS WERE EVALUATED IN ASSOCIATION WITH LOCATION EXTREMES ON A PRODUCTION PALLET. THREE TREATMENTS REQUIRING 9 HR, 2.4 AND 6.8 DAYS FOR TEMPERATURE DECLINES FROM 280 TO 258 K (7 TO -15 DEG C) WERE TESTED. SAUSAGE CHUBS WERE ANALYZED AFTER 4, 8, 12, 16, AND 20 WEEKS AT 258 K PLUS 3 WEEKS AT 274 K (1 DEG C). TBA NUMBERS DID NOT INCREASE WITH SLOWER FREEZING. HUNTER < A > VALUES WERE GREATER FOR THE 2 SLOWER RATES. OVERALL, PALLET LOCATION OF BOXED CHUBS MINIMALLY AFFECTED OXIDATIVE STABILITY. SIGNIFICANT CORRELATIONS SUGGESTED A POSITIVE RELATIONSHIP BETWEEN LIPID AND MYOGLOBINOXIDATION.

Details

  • Original title: PALLET LOCATION AND FREEZING RATE EFFECTS ON THE OXIDATION OF LIPIDS AND MYOGLOBIN IN COMMERCIAL FRESH PORK SAUSAGE.
  • Record ID : 1990-0668
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 3; 1989.05-06; 549-552; 1 fig.; 3 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing