Premium
The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage
Author(s) -
OWEN J. E.,
LAWRIE R. A.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00019.x
Subject(s) - chemistry , polyunsaturated fatty acid , food science , lipid oxidation , intramuscular fat , oxidative phosphorylation , pigment , fatty acid , biochemistry , antioxidant , organic chemistry
Summary The effect of an artificially induced high ultimate pH and of nutritionally modified unsaturated fatty acid levels in intramuscular lipids, on the oxidative stability of lipid and pigment fractions in frozen minced porcine muscle has been investigated. The stability of both lipid and pigment fractions was increased by a high ultimate pH. This was true also when the intramuscular triglycerides contained higher levels of polyunsaturated fatty acids as a result of feeding.