Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product
File version
Author(s)
Trout, Graham
Griffith University Author(s)
Primary Supervisor
Other Supervisors
Editor(s)
Date
Size
File type(s)
Location
License
Abstract
This research evaluated the effect of addition during processing of various concentrations of tocopherol (0-1000 mg/kg) on the subsequent lipid oxidation and rancidity development during frozen storage of two pork products-a coarsely ground cured sausage and an uncured restructured pork roast. The results indicated that tocopherol had little effect on lipid oxidation, as measured by TBARS values and sensory evaluation during frozen storage at -18 àfor 37 weeks for either product. However, lipid oxidation only occurred to a limited extent even in products without tocopherol and was insufficient to cause rancid flavour development. It was, therefore, not possible to determine if tocopherol added during processing was effective as an antioxidant in preventing lipid oxidation in processed pork products during frozen storage.
Journal Title
Meat Science
Conference Title
Book Title
Edition
Volume
62
Issue
Thesis Type
Degree Program
School
DOI
Patent number
Funder(s)
Grant identifier(s)
Rights Statement
Rights Statement
© 2002 Elsevier : Reproduced in accordance with the copyright policy of the publisher : This journal is available online - use hypertext links
Item Access Status
Note
Access the data
Related item(s)
Subject
Animal Production
Chemical Engineering
Food Sciences