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Influence of an Extract of Heart on Stability of Color and Development of Rancidity During Storage of Sliced Bologna
Author(s) -
LOZANO J. R.,
CASSENS R. G.
Publication year - 1984
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.1365-2621.1984.tb13693.x
Subject(s) - chemistry , food science , pigment , lipid oxidation , antioxidant , biochemistry , organic chemistry
To investigate whether the presence of substances extracted from the heart could improve the stability of the color and retard rancidity during storage, three batches of beef bologna containing 0, 5.43 and 10.86% of a heart extract were prepared. The product containing a greater amount of extract had a more intense, pink color than product with less or no extract. The rate of change of the color and lipid oxidation pattern were found to be the same for the three batches during a 60‐day storage period. The positive influence of the extract on color was attributed to the extra amount of pigment provided in the extract rather than to a protective reducing mechanism.