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Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets
Author(s) -
LAI SHUMEI,
GRAY J.I.,
SMITH D.M.,
BOOREN A.M.,
CRACKEL R.L,
BUCKLEY D.J.
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.tb05342.x
Subject(s) - tbars , chemistry , food science , oleoresin , lipid oxidation , thiobarbituric acid , oxidative phosphorylation , food additive , polyunsaturated fatty acid , food preservation , lipid peroxidation , antioxidant , fatty acid , biochemistry
Effects of antioxidants on stability of lipids in restructured chicken nuggets were investigated. Lipid oxidation during refrigerated and frozen storage was monitored by a modified thiobarbituric acid (TBA) test, sensory evaluation and chromatographic analysis. TBA‐reactive substances (TBARS) values and sensory scores demonstrated that STPP/ OR was comparable to STPP/TBHQ in protecting refrigerated and frozen chicken nuggets. STPP or OR alone was less effective than OR/STPP combinations in both studies. STPP/OR and STPP/TBHQ also effectively retarded oxidative degradation of polyunsaturated fatty acids in chicken nuggets during frozen storage. No apparent beneficial effects on oxidative stability of the chicken nuggets were observed by adding OR to the frying oil.