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Methods and Their Applications for Measuring                   223
  VetBooks.ir  occurs (red–orange  colors of carotenoid  pigments)  or Maillard  reaction


            products absorb light at or in proximity to 530 nm adding to the absorbance
            of MDA–TBA adduct in the sample (Decker, 1998).
               In addition to interferences  from the chemical  reactions, values for
            TBARS are decreased by “dilution” by non-meat ingredients in the formu-
            lation (water, starch, soy, etc.). Figures 6.13 and 6.14 show formula for a
            chicken sausage (nitrites not added) containing 24% non-meat ingredients
            and the comparison of TBARS, respectively.
               The data in the Figure 6.14 show values for the TBARS for the two
            treatments, one based on sample weight the other on meat weight. TBARSs
            expressed on meat weight were higher than TBARSs expressed on sample
            (formulation) weight.



                                   Chicken Sausage Formula







                                                        •  Chicken thigh meat +
                                                          skin emulsion
                                                        • Non-meat ingr. (water,
                                                          soy, salt, strach, etc.)








            FIGURE 6.13  Formulation for a chicken sausage 76% meat ingredients and 24% non-meat
            ingredients.

               A study to determine the oxidative stability of frozen, minced ocean-
            run pink salmon utilized the TBARS method (University of Alaska, Alaska
            Fishery Development Foundation, Kalsec , Inc.) and sensory evaluation.
                                                  ®
            The data in Figure 6.14 show the rate of change in oxidation of salmon
            mince during storage.  The  TBARSs  are expressed as  μmoles MDA per
            100 g of minced salmon (Fig. 6.15). The minced salmon will be frozen then
            thawed as needed for processing value-added  products (nuggets, patties,
            sausages). Processing accelerates  lipid  oxidation;  therefore,  meat  to  be
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