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Digitale Medien

LIPID OXIDATION IN TURKEY MEAT AS INFLUENCED BY SALT, METAL CATIONS AND ANTIOXIDANTS (1989)

SALIH, A. M. ; PRICE, J. F. ; SMITH, D. M. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food quality 12 (1989), S. 0

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Details

ISSN: 1745-4557

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: 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 Cu2+ and Fe2+ followed by salt plus Fe3+ or Cu2+ 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.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00310.x

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