Page 272 - Natural Antioxidants, Applications in Foods of Animal Origin

Methods and Their Applications for Measuring 251
VetBooks.ir during frozen storage for the control (R = 100.0%), natural oxidation inhib-

2

itor (R = 100.0%) with the rate of loss (slope) for WHC was similar for
2

all treatments. The data suggest that inhibiting oxidation of meat proteins
will require further study, perhaps a blend of oxidation inhibitors or modi-
fied atmosphere packaging techniques or the quality of raw meat can be
considered.

Effect of Frozen Storage on the Functional Properties of Meat Proteins
-ro
E 1.8 .r------------------.
Variable
3: ~ WHC Nat. Ox. lnhi.
~ - WHC Control (w/o NatOx. lnhib.l
1.7
~
-ro
a;
E
u 1.6
2!
~
u >-
6 1.5
.£
u
o_
"' 1.4
"'
u
bJ)
c
u
0 1.3
I
~ 20 30 40 50 60 70 80 90 1 00
"' s Days in - 1 OF (-23 C) Freezer
WHC rnethod described by Hung, S.C.
FIGURE 6.36 Meat protein functionality (WHC) decreases during frozen storage. As WHC
decreases in the raw meat, the amount of moisture retained in the meat after cooking also
decreases. The lack of moisture in the cooked steak is associated with undesirable changes in
texture and palatability. Data from study conducted internally.

6.3.2 OXIDATIVE STABILITY OF SEASONINGS DURING
STORAGE (OLEORESIN PAPRIKA)

Inhibiting oxidation in value-added meat products often begins with an
assessment of the non-meat ingredients added during processing. For
example, dry soluble pepperoni seasoning contains some or all of the
following ingredients oleoresin paprika, dextrose, processors grade NaCl
salt, and an antioxidant (s). During storage and prior to use, the seasoning
can lose significant amount of color (oleoresin paprika). The data in the
Figure 6.37 show the rate of oxidative degradation of oleoresin paprika