Page 243 - Natural Antioxidants, Applications in Foods of Animal Origin

222 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Variation in the values for TBARS can be unduly influenced by the

method of preparation (Figs. 6.11 and 6.12).

Effect of Sample Preparation Technique on TBARS
fresh ground pork, 60% fat

0.8
~ .7
0
E 0 6
,.rll o:5
Jf 0.4
;3 0.3
::E 0.2
~ 0.1
0 ~---------.----------.----------.--------~
0.3 mm grind, 0.3mm grind, Sample held Sample held
single grind double grind +3°C, 72 hours +22°C, 72 hours
FIGURE 6.11 Sample preparation can cause TBARS to vary within samples from the same
treatment of between treatments. Adapted from Handbook for Meat Chemists, E.S. Koniecko,
(1979). Non-meat ingredients commonly used in formulating value-added meat products can
be a source of variation in the values for TBARS.

Effect ofNon-Meat Ingredients on TBARS
fresh ground pork, 60% fat

., 0.5
c..
§ 0.4
VJ
-,. 0.3
Jf
<( 0.2
~0.1
E
Fresh Ground Sodium Nitrie, NaCl salt, Ground Paprika,
Pork 6.25% at 0.20% 1% bywt. 1% bywt.
FIGURE 6.12 Non-meat ingredients commonly used in formulations for value added meats
can increase or decrease TBARS values. Adapted from Handbook for Meat Chemists, E.S.
Koniecko (1979).

Non-meat ingredients can increase or decrease the values for TBARS.
Ingredients that react with TBA and absorb plane polarized light at 530 nm
increase TBARS. Ingredients that react with MDA and block the reaction
with TBA (e.g., oximes) depress TBARS. In other cases co-pigmentation