EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES
作者： M. D. JUDGE , E. D. ABERLE
DOI: 10.1111/J.1365-2621.1980.TB07600.X
关键词:
摘要: The extent of oxidative rancidity developed during storage ground samples light and dark porcine semitendinosus muscles has been estimated with the thiobarbituric acid (TBA) test. prooxidant effect NaCl was observed in both pre- postrigor salted but prerigor were much less susceptible to lipid oxidation over a 10-day period. Unsalted state also autoxidation than similarly muscles. When stored bags purged nitrogen, rate development greater when such atmospheric oxygen. Prerigor oxygenated muscle more vice versa for samples. No differences due type nitrogen. partial inhibition grinding salting is suggested be result an induced high ultimate pH. improved stability unsalted as compared treated may reflect limited pH decline.
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