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Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage
Author(s) -
WANOUS MICHAEL P.,
OLSON DENNIS G.,
KRAFT ALLEN A.
Publication year - 1989
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.1365-2621.1989.tb04647.x
Subject(s) - myoglobin , chemistry , lipid oxidation , pallet , food science , zoology , biochemistry , biology , antioxidant , mechanical engineering , engineering
Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P<0.05) for the two slower rates. Overall, pallet location of boxed chubs minimally affected oxidative stability. Significant correlations (P<0.05) suggested a positive relationship between lipid and myoglobin oxidation.