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Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt
Author(s) -
ANDERSEN HENRIK J.,
SKIBSTED LEIF H.
Publication year - 1991
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.1365-2621.1991.tb04729.x
Subject(s) - lipid oxidation , chemistry , oxidative phosphorylation , salt (chemistry) , pigment , fluorescent light , photochemistry , fluorescence , food science , biochemistry , antioxidant , organic chemistry , physics , quantum mechanics
Salt (1%) and light effects on oxidative deterioration were followed during freezer storage (−18°C) in a display cabinet. Oxymyoglobin oxidation and lipid oxidation were strongly accelerated by added salt and more moderately by exposure to fluorescent light. The light‐dependent lipid oxidation was prevented by using packaging material with incorporated UV‐light absorber. However, a UV‐light absorber only yielded partial protection against discoloration. The two oxidation processes showed similarities in progression. In contrast to color deterioration, lipid oxidation showed an initial lag period in agreement with previous indications that pigment oxidation was an initiator of lipid oxidation in beef during freezer storage.