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Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients
Author(s) -
Jamora J.J.,
Rhee K.S.
Publication year - 2002
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.1365-2621.2002.tb08700.x
Subject(s) - tbars , food science , ingredient , chemistry , peroxide value , thiobarbituric acid , corn starch , starch , antioxidant , biochemistry , lipid peroxidation
Expanded extrudates were produced from pork meat (20%)‐defatted soy flour (25%)‐corn starch mixture, with or without additional ingredients: onion powder (1%), alone or in ombination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). Dried extrudates tored aerobically at 37 °C for 0, 15, 30, or 60 d were evaluated for thiobarbituric acid‐reactive substances (TBARS) measured at 450 nm (TBARS@450) and 530 nm (TBARS@530) and for peroxide value (PV). Both TBARS@450 and TBARS@530 were not useful for assessment of either the ingredients or storage time effect. PV decreased between d 0 and d 30 for some products. However, PVs within a given storage time indicated that all the additional ingredient treatments were antioxidative.