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The effect of ascorbic acid and water extracts of thyme on TBA and colour changes in model ground roasted pork products during refrigerated storage.

Wplyw kwasu askorbinowego i ekstraktow wodnych z tymianku na zmiany wskaznika TBA i barwy modelowych pieczeni wieprzowych podczas ich przechowywania chlodniczego.

Author(s) : TYBURCY A., SKUP D., ROZBICKI P.

Type of article: Article

Summary

The effect of ascorbic acid (0.1% w/w) and water extracts of thyme (obtained from the amount of the spice equal to 0.15% of meat) on oxidative changes in model ground roasted pork products was investigated. The products were stored at about 6°C for 7 days. Based on TBA number it was stated that water extracts of thyme were significantly weaker antioxidants than ascorbic acid a value (redness) determined on the cross-section of the products decreased during storage. After 7 days of storage samples with water extracts of thyme had lower a value compared to control.

Details

  • Original title: Wplyw kwasu askorbinowego i ekstraktow wodnych z tymianku na zmiany wskaznika TBA i barwy modelowych pieczeni wieprzowych podczas ich przechowywania chlodniczego.
  • Record ID : 2007-1659
  • Languages: Polish
  • Source: Chlodnictwo - vol. 42 - n. 3
  • Publication date: 2007

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