title: Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
abstract: 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 degrees 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 degrees C, over wrapped in PVC, and stored at -18 degrees 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.
authors.affiliation: Dept. of Food Science and Human Nutrition, Univ. of Illinois, Urbana, 61801, USA.
authors.forename: A
authors.initials: A
authors.lastname: Sasse
authors.forename: P
authors.initials: P
authors.lastname: Colindres
authors.forename: M S
authors.initials: MS
authors.lastname: Brewer
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D003116:Color; D003296:Cooking / Q000379:methods; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation / Q000187:drug effects*; D008461:Meat Products / Q000592:standards*; D009812:Odorants; D031341:Origanum / Q000737:chemistry; D010084:Oxidation-Reduction / Q000187:drug effects; D010936:Plant Extracts / Q000494:pharmacology*; D027542:Rosmarinus / Q000737:chemistry; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors; D027843:Vitis / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances