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Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties
Author(s) -
Sasse A.,
Colindres P.,
Brewer M.S.
Publication year - 2009
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.1750-3841.2008.00979.x
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , chemistry , tbars , food science , lipid oxidation , oleoresin , propyl gallate , antioxidant , thiobarbituric acid , oxidative phosphorylation , lipid peroxidation , biochemistry
The effect of grape seed extract (GS; 0.02%), oleoresin rosemary (OR; 0.02%), water‐soluble oregano extract (WS; 0.02%), propyl gallate (PG; 0.02% of fat), butylated hydroxyanisole (BHA; 0.02% of fat), and butylated hydroxytoluene (BHT; 0.02% of fat) on the oxidative and color stability of precooked pork patties stored at −18 °C for up to 6 mo were determined. Pork lean and trim were ground and mixed (30% fat). Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to 71 °C, over wrapped in PVC, and stored at −18 °C. Lipid oxidation was determined using thiobarbituric acid‐reactive substances (TBARS) and descriptive sensory evaluation. Color was determined instrumentally and visually. Samples were evaluated after 0, 1, 2, 3, 4, 5, and 6 mo of frozen storage. Based upon TBARS values, PG (0.21 mg MDA/kg) and GS extract (0.23) had more antioxidant activity over the storage period than did WS, OR, BHA, and BHT. GS had no effect on a * or b * values. Grape seed extract (0.02%) has the potential to inhibit oxidative rancidity as well as current synthetic antioxidants.