Page 268 - Natural Antioxidants, Applications in Foods of Animal Origin

Methods and Their Applications for Measuring 247
VetBooks.ir 2. Cooked to 165 °F (74 °C) at 325 °F (163 °C) and held three hours

in a135 °F (57 °C)warming oven according to hazardous analysis
critical control point (HACCP) procedures (product abuse #1).
3. Cooked to 165 °F (74 °C), stored at 35—38 °F (2 °C–3 °C) for 48
hours then reheated (product abuse #2).

The GCMS data in Figure 6.33 identify that cooking and reheating stage
in the distribution process greatly accelerates oxidation in the steaks.

Oxidative Stability of Restructured Steaks
GCMS
30
25

'" § §..15
~ "' • w/o Ox. Inhib.
10 +--.~------.--..,-----
• w/ Ox. Inhib.
5
0
TimeO Stored in +20°F Cooked and held Cooked, held at
frzer., 20 das. in warming oven 35°F for 48 hrs.,
reheated

FIGURE 6.33 Data show reheating precooked restructured steaks accelerates oxidation
more than freezer storage or cooking and holding in a warming oven. The data also indicate
the type and levels of the oxidation inhibitor met product requirements.

Sensory evaluation was conducted using a nine point hedonic scale
(higher scores represent more intense flavor) and was conducted by 14
trained panelists on five aroma characteristics for restructured beef steaks.
Sensory data indicate the significant differences (α = 0.05) between steaks
with a natural oxidation inhibitor and steaks without an oxidation inhibitor
occurs when the steaks were reheated. The sensory data are presented in
Figures 6.34(a), 6.34(b), and 6.34(c).
Note the flavor threshold for hexanal is 14–25 ppm and for TBARS
(MDA) is 1.5–2.5 ppm. Pairing chemical analysis (GCMS) and sensory
confirms a natural oxidation inhibitor is needed; and incidence for consumer
“abuse” would be of greatest concern.