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Prevention of Lipid Oxidation in Precooked Turkey Meat Patties with Hot Packaging and Antioxidant Combinations
Author(s) -
AHN D. U.,
WOLFE F. H.,
SIM J. S.
Publication year - 1993
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.1365-2621.1993.tb04256.x
Subject(s) - lipid oxidation , tbars , food science , chemistry , antioxidant , cooked meat , raw meat , vacuum packing , chelation , lipid peroxidation , biochemistry , organic chemistry
The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone.