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EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEAT
Author(s) -
RAO CH. S.,
DAY E.J.,
CHEN T.C.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02342.x
Subject(s) - chemistry , broiler , food science , polyphosphate , ammonia , flavor , thiobarbituric acid , lipid oxidation , hydrogen sulfide , phosphate , biochemistry , lipid peroxidation , organic chemistry , sulfur , enzyme , antioxidant
The effects of storage and polyphosphates on the volatile components of canned broiler meat were investigated. The concentrations of hydrogen sulfide, methyl mercaptan, saturated and total carbonyls of both control and polyphosphate‐treated broiler meat increased slightly upon storage. A greater increase in unsaturated carbonyls was observed for the controls than for the polyphosphate‐treated samples. During storage, the general trend of increasing thiobarbituric acid (TBA) values was not affected by the presence of polyphosphates; however, the control samples had the highest TBA values throughout the observation period. All canned samples exhibited a continued increase in free ammonia content as the storage time advanced. Polyphosphates also retarded the formation of free ammonia of canned broiler meat during storage as compared to controls.