OXIDATIVE STABILITY OF FROZEN PORK PATTIES - EFFECT OF LIGHT AND ADDED SALT

被引：51

作者：

ANDERSEN, HJ ^{[1
]}

SKIBSTED, LH ^{[1
]}

机构：

[1] ROYAL VET & AGR UNIV, DEPT CHEM, DK-1871 FREDERIKSBERG, DENMARK

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04729.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Salt (1%) and light effects on oxidative deterioration were followed during freezer storage (-18-degrees-C) in a display cabinet. Oxymyoglobin oxidation and lipid oxidation were strongly accelerated by added salt and more moderately by exposure to fluorescent light. The light-dependent lipid oxidation was prevented by using packaging material with incorporated UV-light absorber. However, a UV-light absorber only yielded partial protection against discoloration. The two oxidation processes showed similarities in progression. In contrast to color deterioration, lipid oxidation showed an initial lag period in agreement with previous indications that pigment oxidation was an initiator of lipid oxidation in beef during freezer storage.

引用

页码：1182 / 1184

页数：3

共 25 条

[1] COLOR STABILITY OF MINCED BEEF - ULTRAVIOLET BARRIER IN PACKAGING MATERIAL REDUCES LIGHT-INDUCED DISCOLORATION OF FROZEN PRODUCTS DURING DISPLAY [J].

ANDERSEN, HJ ;

BERTELSEN, G ;

SKIBSTED, LH .

MEAT SCIENCE, 1989, 25 (02) :155-159

[2] EFFECT OF LIGHT AND PACKAGING CONDITIONS ON THE COLOR STABILITY OF SLICED HAM [J].

ANDERSEN, HJ ;

BERTELSEN, G ;

BOEGHSOERENSEN, L ;

SHEK, CK ;

SKIBSTED, LH .

MEAT SCIENCE, 1988, 22 (04) :283-292

[3] COLOR AND COLOR STABILITY OF HOT PROCESSED FROZEN MINCED BEEF - RESULTS FROM CHEMICAL-MODEL EXPERIMENTS TESTED UNDER STORAGE-CONDITIONS [J].

ANDERSEN, HJ ;

BERTELSEN, G ;

SKIBSTED, LH .

MEAT SCIENCE, 1990, 28 (02) :87-97

[4] DETERIORATION OF FRESH-WATER WHITEFISH MUSCLE DURING FROZEN STORAGE AT -10 DEGREES C [J].

AWAD, A ;

POWRIE, WD ;

FENNEMA, O .

JOURNAL OF FOOD SCIENCE, 1969, 34 (01) :1-&

[5] CHEMICAL DETERIORATION OF FROZEN BOVINE MUSCLE AT -4 DEGREES C [J].

AWAD, A ;

POWRIE, WD ;

FENNEMA, O .

JOURNAL OF FOOD SCIENCE, 1968, 33 (03) :227-&

[6] PHOTOOXIDATION OF OXYMYOGLOBIN - WAVELENGTH DEPENDENCE OF QUANTUM YIELDS IN RELATION TO LIGHT DISCOLORATION OF MEAT [J].

BERTELSEN, G ;

SKIBSTED, LH .

MEAT SCIENCE, 1987, 19 (04) :243-251

[7] LIGHT-INDUCED FLAVOR DETERIORATION - EFFECT OF EXPOSURE TO LIGHT OF PORK LUNCHEON MEAT CONTAINING ERYTHROSINE [J].

CHAN, HWS ;

LEVETT, G ;

GRIFFITHS, NM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (04) :339-344

[8] QUALITY CHANGES IN HAMBURGER MEAT DURING FROZEN STORAGE [J].

CHEN, H ;

SINGH, RP ;

REID, DS .

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID, 1989, 12 (02) :88-94

[9] RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLE [J].

EAGERMAN, BA ;

CLYDESDALE, FM ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :468-469

[10] CATALYSTS OF LIPID OXIDATION IN MEAT-PRODUCTS [J].

JOHNS, AM ;

BIRKINSHAW, LH ;

LEDWARD, DA .

MEAT SCIENCE, 1989, 25 (03) :209-220

← 1 2 3 →