Page 245 - Natural Antioxidants, Applications in Foods of Animal Origin

224 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir further processed into value-added products will need have lower values for

TBARS than that of finished products.

TBARS for Cooked Chicken Sausages
78% to 80% lean, no nitrite added
1.20
1.00

0.80
(/)
~ 0.60 • TBARS based on
co formula wt.
E-
0.40
• TBARS based on
0.20 cooked meat wt.
0.00
T=O T+30
Days Stored at 40°F ( 4 °C) in Vacuum Packages

FIGURE 6.14 Understanding the difference in TBARS for different types of value added
meat products requires knowledge about the formulation (high levels of non-meat ingredients
or lower level of nonmeat ingredients) to understand the significance of the data.

Oxidative Stability of Salmon Mince From Pin Bones
16.5lb. (7.5kg) blocks

100 lw 85
90 / 1
80 IUwWIIWII 1 0~ /
"' C§ ~ 70 ,...........
~:2-~60 <I\
r./
f!l J! cJ) 50
,... ~ § 40 ----.L 35
::> 25 ---
30 ..::;;..-- --- r- --
20 8 - --- --
10 ~
0 ~-------- -
1.8 6 10
Months Frozen at -2o•F (-29.C)
--Control Without antioxidants
- - With a blend ofna111ral oxidation inhibitors
FIGURE 6.15 TBA values for frozen salmon mince show that the maximum storage time
prior to thawing and further processing needs to be at some point in time prior to reaching the
maximum TBA value of 70. Data modified from the pink salmon study conducted by Alaska
Fishery Development Foundation, University of Alaska and Kalsec®, Inc. ca 1995.