Open AccessLIPID OXIDATION IN TURKEY MEAT AS INFLUENCED BY SALT, METAL CATIONS AND ANTIOXIDANTS 1
Author(s) -
SALIH A. M.,
PRICE J. F.,
SMITH D. M.,
DAWSON L. E.
Publication year - 1989
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1989.tb00310.x
Subject(s) - chemistry , salt (chemistry) , lipid oxidation , thiobarbituric acid , food science , antioxidant , copper , magnesium , salting , metal , lipid peroxidation , nuclear chemistry , biochemistry , organic chemistry
Turkey breast or thigh muscle was mixed with 2% pure salt, rock salt, or pure salt plus 50 ppm of one or a combination of copper, iron or magnesium. Efficacy of 2 antioxidants was tested. Lipid oxidation was monitored during refrigerated and frozen storage of raw and cooked turkey by the thiobarbituric acid (TBA) test. TBA results indicated that the most significant prooxidant effect was caused by salt plus Cu 2+ and Fe 2+ followed by salt plus Fe 3+ or Cu 2+ alone. Tenox 6 was an effective antioxidant in the presence of copper and iron ions. Thigh meat was more susceptible to oxidation than breast meat. Cooking had a significant prooxidant effect as measured by TBA.