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SENSORY 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.

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