Premium
Effect of α‐Tocopherol, β‐Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork
Author(s) -
Varaubol S.,
Bowers J.A.
Publication year - 2001
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.1365-2621.2001.tb04618.x
Subject(s) - hexanal , tocopherol , chemistry , food science , carotene , lipid oxidation , sodium , antioxidant , biochemistry , vitamin e , organic chemistry
α‐Tocopherol and β‐carotene at 0.03% levels and sodium tripolyphosphate (STP) at 0.2% and 0.3% levels, alone and in combination, were added to ground turkey and ground pork. Hexanal was measured after cooking and storage at 4 °C for 2, 4, or 6 d. α‐Tocopherol alone significantly reduced hexanal of stored, cooked, turkey but had no effect in pork. STP was more effective than α‐tocopherol and a combination of α‐tocopherol with STP resulted in enhanced antioxidant activity. Hexanal of pork with 0.03%α‐tocopherol plus 0.3% STP did not increase significantly during storage, and that of turkey increased only slightly. β‐Carotene and salt (1% NaCl) had no effect on hexanal.