Page 273 - Natural Antioxidants, Applications in Foods of Animal Origin

252 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir (critical component in pepperoni seasonings), during storage in a high

density polyethylene lines multi-ply bag stored at three temperatures. Infor-
mation can be used to determine the optimum storage time and temperature
to assure the color-life requirements for a pepperoni seasonings is met at
the time of use.

Oxidative Degradation Of Paprika Color in Dry Pepperoni Seasoning
Variable
- Btch #1 40F (4C)
0.15 - Btch #1 90F (32C)
E ~ #1 72F (22C)
Btc
h
c
~ 0.14
-<;-
0 0.13
0
u
~ 0.12
£:!
u
~ 0.11
x
LU
0.10
0 2 4 6 8 10 12
Weeks O f Storage
FIGURE 6.37 Some seasonings contain ingredients (e.g., paprika, antioxidants, seasonings)
that are susceptible to oxidation during storage and prior to use.

6.3.3 MEASUREMENT OF THE RATE OF ANTIOXIDANT
DEPLETION IN MEAT

The rate of an antioxidant which is consumed in ground beef stored under
different storage conditions is also a measure of the rate of oxidation. In this
case the rate in the disappearance of the antioxidant is measured instead of
the production of oxidation products. Data in Figure 6.38 show there are
issues in meeting the targeted usage level. The use of barrier packaging and
cold storage temperatures reduces the rate of oxidation and maximizes the
effectiveness of the antioxidant.