LIPID OXIDATION AND COLOR STABILITY IN RESTRUCTURED MEAT SYSTEMS DURING FROZEN STORAGE

被引：88

作者：

AKAMITTATH, JG ^{[1
]}

BREKKE, CJ ^{[1
]}

SCHANUS, EG ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, PULLMAN, WA 99164 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03557.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Salt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at ‐ 10°C for 16 wk, 8 wk and 8 wk, respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Phosphates were effective in inhibiting lipid oxidation in beef (4 wk), pork (8 wk) and turkey (6 wk). Tertiary butylhydroquinone inhibited lipid oxidation in pork and turkey steaks, but, overall, neither prevented discoloration. Results indicate discoloration and lipid oxidation are interrelated, and pigment oxidation may catalyze lipid oxidation. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1513 / 1517

页数：5

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