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

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.