Premium
Effect of Salt, Tripolyphosphate and Tertiary Butylhydroquinone on Myoglobin‐Lipid Oxidation Indicators in Freeze‐Dried Meats
Author(s) -
NAKHOST Z.,
KAREL M.
Publication year - 1985
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.1365-2621.1985.tb10582.x
Subject(s) - myoglobin , chemistry , lipid oxidation , food science , sodium , salt (chemistry) , metmyoglobin , antioxidant , sodium salt , chromatography , biochemistry , organic chemistry , inorganic chemistry
The previously developed myoglobin oxidation indicators were used to detect the effect of curing agents, sodium chloride and sodium tripolyphosphate (TPP), and also the antioxidant effect of mono tertiary butylhydroquinone (TBHQ) on the oxidation of restructured freeze‐dried beef upon storage. Fresh, choice‐grade deboned chuck with 15% fat was flaked and treated with salt, TPP, and TBHQ, freeze‐dried and stored in the presence of air at 37°C. Upon storage, beef samples were reconstituted and a meat extract was obtained. Myoglobin in‐solubilization (measured spectrophotometrically at the isobestic point at 525 nm) and oxidation (measurement of a peak intensity of met‐myoglobin at 630 nm) in stored samples were determined. Antioxidant‐containing samples showed the least myoglobin insolubilization and myoglobin oxidation as compared to control beef (with no additives) and beef treated with salt and TPP.