Page 247 - Natural Antioxidants, Applications in Foods of Animal Origin

226 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir distillation. The distillation method is most widely used because the assay

is relatively inexpensive, values are related to off-flavor, off-aromas, and
color degradation and the data are familiar to the meat industry. Since the
sample preparation and analysis differ for both methods, it is important to
confirm which method is used.. TBARS data in this chapter are from the
distillation method, this method is commonly used because the assay is rela-
tively easy and inexpensive. The direct method for TBARS is problematic
for samples containing carbohydrates and proteins, the distillation method
uses the distillate which avoids this problem.
Data in the Figures 6.17(a) and 6.17(b) below show the application of the
distillation method to evaluate the comparative shelf life between a natural
and synthetic antioxidant for raw frozen pork sausages. TBARS values
increase at different rates between treatments during frozen storage.

TBARS Raw Frozen 85% lean Pork Sausage Links
PVC overwrapped styrofoam trays
4.00 ...---------------
3.50 +------------6
-;- 3.00 +----------~­
r/.l ~ .50 +---------____,,___
2
~ ~ 2.00 ~ Control, w/o anti ox.
E-:21.50 -l----"'"""""'~,_,...,=::!1~----- - •-Rosemary Extract
01)
E 1.00 .,.......,. _________ --... _.,_BHAIBHT
0.50 ~~=--~~;;;;r ..... r"''-=--~
0.00 ,._--,.---;r-----~----,
T=O 2 4 6 8
Weeks Stored in +5°F ( -l5°C) to + 1 0°F ( -l2°C) Freezer

FIGURE 6.17(a) Data for TBARS show differences between treatments during storage
time. Data from internal storage stability study.

TBARS values in the study correspond inversely with changes in the
color of the raw pork sausages.
Some have suggested combining PVs and TBARS as a derivative of the
previously mentioned TOTOX equation to be TOTOX (modified) = 2PV + TBA.
This derivative of the standard TOTOX equation would need further testing
to assure the data are valid.