Page 261 - Natural Antioxidants, Applications in Foods of Animal Origin

240 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir The read-out is based on the following equation.

D E (ref. Pt. electrode) + E (meat homogenate) (6.16)
h
h
Reducing conditions will register more negative values for E while
h
oxidizing conditions will register more positive or less negative values for E .
h
The ORP method is used for measuring the effectiveness of two oxida-
tion inhibitors for stabilizing raw meat color in HOX MAPackaged ground
beef. The two oxidation inhibitors differ in their respective water/fat parti-
tion coefficients, molecular weight, and size. The data show significant
differences between the ORP values for the oxidation inhibitors (Fig. 6.27).

Oxidation Reduction Potentials 80% Lean Ground Beef
HOX MAPackaged, n=5

ll~
~ t-- -10
.5 ~
-a!
·.= .0 -30
c 0
" ....
c;c.
c. ~ -50
§o
.g ~ -70
-o ·.=
" c
co: .~ -90
§~
·.g 0
-g fi -11o
><.c
Ot:,
-130
-150
T=O T+3 T+6
Days Stored in 38°F (3°C) Cooler
• Control • Anti ox #I ::: Anti ox #2
FIGURE 6.27 Oxidation reduction potentials are more negative (reducing conditions)
when an antioxidant is added.

Colorimetry was also conducted, the data in the Figure 6.28 show the
oxidation inhibitor with the most negative ORP value over time, also has a
positive effect on raw meat color stability.