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Inhibition of Oxidative Flavor Changes in Meat by α‐Tocopherol in Combination with Sodium Tripolyphosphate
Author(s) -
Varaubol S.,
Bowers J.A.
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.tb10278.x
Subject(s) - aftertaste , flavor , hexanal , chemistry , food science , tocopherol , sodium , antioxidant , oxidative phosphorylation , lipid oxidation , mouthfeel , biochemistry , vitamin e , organic chemistry , raw material
The effects of α‐tocopherol at 0.03%, sodium tripolyphosphate (STP) at 0.3%, alone and in combination, and STP alone at 0.5% on hexanal and sensory attributes of refrigerated cooked ground turkey or pork, with and without salt (1% NaCl), were studied. For turkey, a combination of α‐tocopherol with 0.3% STP was nearly as effective as 0.5% STP. Turkey and meaty flavor of samples from these 2 treatments did not decline; hexanal content and staleness scores remained low throughout storage. Slick mouthfeel and metallic aftertaste were less for turkey with the antioxidant combination than with 0.5% STP. In pork, STP alone at 0.3% adequately prevented oxidative flavor changes. α‐Tocopherol, when used with STP, provided no additional effect.