EVALUATION OF NATURAL ANTIOXIDANTS IN FRANKFURTERS CONTAINING CHICKEN AND PORK

被引：31

作者：

RESURRECCION, AVA ^{[1
]}

REYNOLDS, AE ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05193.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Three natural antioxidant systems, tocopherol, extract of rosemary, a tocopherol and rosemary combination, and BHA/BHT were evaluated in frankfurters prepared from chicken and pork. Thiobarbituric acid numbers of refrigerated bulk and vacuum packaged samples stored in darkness for up to 18 days indicated that natural tocopherols provided significantly more protection than controls containing no antioxidant and were as effective as BHA/BHT in retarding oxidation. All bulk‐packaged frankfurters except those containing BHA/BHT and tocopherols were inedible after 18 days. Color values indicated no evidence that any treatment provided better color stability. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：629 / &

共 18 条

[1] BAILEY ME, 1988, FOOD TECHNOL-CHICAGO, V42, P123
[2] BARBUT S, 1985, J FOOD SCI, V50, P1357
[3] CRACKEL RL, 1988, J FOOD SCI, V53, P655
[4] TOCOPHEROLS AS CARRY-THROUGH ANTIOXIDANTS
DUGAN, LR
KRAYBILL, HR
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1956, 33 (11) : 527 - 528
[5] FIDDLER W, 1987, J AGR FOOD CHEM, V26, P653
[6] HO CT, 1983, 186TH AM CHEM SOC M
[7] MACNEIL JH, 1973, J FOOD SCI, V38, P1080, DOI 10.1111/j.1365-2621.1973.tb02155.x
[8] ANTIOXIDANT ACTIVITY OF TOCOPHEROLS AND ASCORBIC-ACID
REINTON, R
ROGSTAD, A
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (03) : 970 - &
[9] Richardson GH., 1985, STANDARD METHODS EXA
[10] SATO K, 1971, J FOOD SCI, V36, P1098

← 1 2 →