ANTIOXIDANT EFFICACY OF OLEORESIN ROSEMARY AND SODIUM TRIPOLYPHOSPHATE IN RESTRUCTURED PORK STEAKS

被引:51
作者
LIU, HF
BOOREN, AM
GRAY, JI
CRACKEL, RL
机构
[1] The Dept of Food Science & Human Nutrition, Michigan State Univ, East Lansing, Michigan
关键词
HEXANAL; OXIDATION; PORK; ROSEMARY; TRIPOLYPHOSPHATE; TBA;
D O I
10.1111/j.1365-2621.1992.tb14298.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Thiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P<0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (almost-equal-to 4-degrees-C) for 8 days, and in raw steaks stored at -30-degrees-C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. Water-soluble OR/STPP did not result in significantly (P>0.05) greater lipid stability than oil-soluble OR/STPP treatments. Hexanal content significantly (P<0.01) increased after 8 mo frozen storage.
引用
收藏
页码:803 / 806
页数:4
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