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Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation
Author(s) -
AHN D.U.,
WOLFE F.H.,
SIM J.S.,
KIM D.H.
Publication year - 1992
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.1365-2621.1992.tb11267.x
Subject(s) - tbars , lipid oxidation , food science , chemistry , thiobarbituric acid , cooked meat , vacuum packing , ferrous , myoglobin , lipid peroxidation , biochemistry , antioxidant , organic chemistry
Elimination of oxygen by “hot packaging” reduced the 2‐thiobarbituric acid reactive substances (TBARS) value of meat patties by about 50% in control and myoglobin added, and between 30‐40% in ferrous iron added turkey patties, as compared with “cold packaging.” The TBARS values of hot and cold vacuum packaged patties were significantly lower than those of loosely packaged patties after 1 wk refrigerated storage. Most lipid oxidation in meat patties occurred at day 0, and only small changes in TBARS values were observed after 1 wk storage. Although the prooxidants in meat were major factors in promotion of lipid oxidation of cooked meat, hot packaging minimized their effects.