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The oxidative stability of lard at −20°C: Evidence for a synergistic prooxidant effect of copper and curing salts
Author(s) -
Coxon David T.,
Peers Kenneth E.,
Griffiths Nerys M.,
Chan Henry W.S.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370610
Subject(s) - chemistry , sodium nitrite , sodium , sodium nitrate , nitrite , peroxide , oxidative phosphorylation , food science , copper , nitrate , curing (chemistry) , food additive , peroxide value , hydrogen peroxide , chloride , inorganic chemistry , organic chemistry , biochemistry , polymer chemistry
In connection with an interest in the problem of rancidity development in cold‐stored cured meat products (particularly bacon), the effect of certain trace components and permitted food additives on the oxidative stability of model systems containing lard was examined. Lard, to which additions of various single additives or combination of additives had been made, was stored for periods of up to 16 weeks at −20°C. Samples were removed during this time to assess the extent of their oxidation by chemical analysis (peroxide value determination) and sensory evaluation (odour). The additives studied included water, sodium chloride, sodium nitrate, sodium nitrite and copper (as palmitate, acetate and sulphate). It was observed that there was progressive oxidative deterioration of the lard with noticeable rancidity developing after 8 to 16 weeks' storage at −20°C when water, sodium chloride, sodium nitrate, sodium nitrite and copper were present in combination.