Partager

Influence de l'alpha-tocophérol, bêta-carotène et tripolyphosphate de sodium sur l'oxydation lipidique de dinde et de porc hachés cuits.

Effect of alpha-tocopherol, beta-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork.

Auteurs : VARA-UBOL S., BOWERS J. A.

Type d'article : Article

Résumé

Alpha-tocopherol and beta-carotene at 0.03% level and sodium tripolyphosphate (STP) at 0.2% and 0.3% levels, alone and in combination, were added to ground turkey and ground pork. Hexanal was measured after cooking and storage at 4 °C for 2, 4, or 6 d. alpha-tocopherol alone significantly reduced hexanal of stored cooked turkey but had no effect in pork. STP was more effective than alpha-tocopherol and a combination of alpha-tocopherol with STP resulted in enhanced antioxidant activity. Hexanal of pork with 0.03% alpha-tocopherol plus 0.3% STP did not increase significantly during storage; that of turkey increased only slightly. Beta-carotene and salt (1% NaCl) had no effect on hexanal.

Détails

  • Titre original : Effect of alpha-tocopherol, beta-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork.
  • Identifiant de la fiche : 2002-2503
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 66 - n. 5
  • Date d'édition : 06/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation