ShareSENSORY EVALUATION OF RANCIDITY AND OFF-FLAVOUR IN FROZEN STORED MEAT LOAVES FORTIFIED WITH BLOOD.
Author(s) : OELLINGRATH I. M., SLINDE E.
Type of article: Article
Summary
MEAT LOAVES WITH 0-5% BLOOD ADDED WERE STORED AT 253 K (-20 DEG C) FOR 1 YEAR AND EVALUATED FOR RANCIDITY AND OFF-FLAVOUR. SIGNIFICANTLY HIGHER RANCIDITY AND OFF-FLAVOUR VALUES WERE OBSERVED IN MEAT LOAVES WITH 1 AND 2% BLOOD THAN IN PRODUCTS WITH NO BLOOD ADDED. WHEN 3 TO 5% BLOOD WAS ADDED, THE CALCULATED MOLAR RATIO OF POLYUNSATURATED FATTY ACIDS TO HEME WAS IN THE REGION WHERE HEME COMPOUNDS HAVE BEEN OBSERVED TO ACT AS ANTIOXIDANT, AND NO FURTHER INCREASE IN RANCIDITY OR OFF-FLAVOUR WAS OBSERVED.
Details
- Original title: SENSORY EVALUATION OF RANCIDITY AND OFF-FLAVOUR IN FROZEN STORED MEAT LOAVES FORTIFIED WITH BLOOD.
- Record ID : 1989-1483
- Languages: English
- Publication date: 1988
- Source: Source: J. Food Sci.
vol. 53; n. 3; 1988.05-06; 967-968; 1 fig.; 1 tabl.; 20 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
-
Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Oxidation; Roast; Mince; Meat; Rancidity; Organoleptic property; Flavour; Freezing; Pork product
-
MODELLING MEAT FREEZING.
- Author(s) : BHATTACHARYA M.
- Date : 1986
- Languages : English
View record
-
EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UP...
- Author(s) : JEREMIAH L. E.
- Date : 1980/03
- Languages : English
View record
-
EFFECTS OF TREATMENT WITH INTRAPE...
- Author(s) : GARCIA MATAMOROS E., MORAL A., JIMENEZ COLMENERO F.
- Date : 1979/08/27
- Languages : English
View record
-
FLAVOUR ADJUNCTS FOR RESTRUCTURED PORK.
- Author(s) : MARRIOTT N. G.
- Date : 1988
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 2
View record
-
EFFECT OF PACKAGING ON COLOUR AND PHYSICAL CHAR...
- Author(s) : BREWER M. S., HARBERS C. A. Z.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
View record