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

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

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

页码：803 / 806

页数：4

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