EFFECTS OF OLEORESIN ROSEMARY, TERTIARY BUTYLHYDROQUINONE, AND SODIUM TRIPOLYPHOSPHATE ON THE DEVELOPMENT OF OXIDATIVE RANCIDITY IN RESTRUCTURED CHICKEN NUGGETS

被引：54

作者：

LAI, SM ^{[1
]}

GRAY, JI ^{[1
]}

SMITH, DM ^{[1
]}

BOOREN, AM ^{[1
]}

CRACKEL, RL ^{[1
]}

BUCKLEY, DJ ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK,DEPT FOOD TECHNOL,CORK,IRELAND

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05342.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of antioxidants on stability of lipids in restructured chicken nuggets were investigated. Lipid oxidation during refrigerated and frozen storage was monitored by a modified thiobarbituric acid (TBA) test, sensory evaluation and chromatographic analysis. TBA-reactive substances (TBARS) values and sensory scores demonstrated that STPP/OR was comparable to STPP/TBHQ in protecting refrigerated and frozen chicken nuggets. STPP or OR alone was less effective than OR/STPP combinations in both studies. STPP/OR and STPP/TBHQ also effectively retarded oxidative degradation of polyunsaturated fatty acids in chicken nuggets during frozen storage. No apparent beneficial effects on oxidative stability of the chicken nuggets were observed by adding OR to the frying oil.

引用

页码：616 / 620

页数：5

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