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Effect of NaCl and KCl on Rancidity of Dark Turkey Meat Heated by Microwave
Author(s) -
KING A. J.,
BOSCH N.
Publication year - 1990
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.1365-2621.1990.tb03565.x
Subject(s) - chemistry , food science , microwave oven , potassium , thiobarbituric acid , sodium , lipid oxidation , biochemistry , microwave , organic chemistry , lipid peroxidation , physics , oxidative stress , antioxidant , quantum mechanics
Patties from six different formulations containing ground dark turkey meat, water, sodium chloride, and/or potassium chloride were cooked in a microwave oven and stored (4°C) for nine to thirteen days with multiple reheating of the same patties. Thiobarbituric acid analyses revealed that multiple reheating retarded lipid oxidation, including that caused by NaCl (2.0%) which was a pro‐oxidant compared to KCl (2.0%). Sensory panelists rated formulations containing 1.0% KCl more rancid than any others except that containing no added salts. Panelists found no statistical differences in rancidity of patties related to number of times reheated. Author King is affiliated with the Avian Sciences Dept., Univ. of California, Davis, CA 95616. Author Bosch is affiliated with the Facultad de Farmacia, Universidad Complutense de Madrid, Madrid Spain.