The hexanal contents of chicken nuggets treated with various antioxidants were evaluated in relation to the development of warmed-over flavor (WOF) during frozen storage. Of the antioxidant treatments tested, the sodium tripolyphosphate (STPP)/tertiary butylhydroquinone combination showed the greatest effect by decreasing hexanal production by 95%. Combinations of STPP/oleoresin rosemary, (0.5 g kg-' and 1 g kg-') decreased the hexanal contents by 85% and 91%, respectively. A higher correlation coefficient (pooled, within treatments) between hexanal contents and sensory scores for WOF (r = 0.68) relative to that between hexanal contents and thiobarbituric acid reactive substances values (r = 0.14) was obtained. A pooled, correlation Coefficient within treatments and storage times (r = 0.56), was found between TBARS and sensory scores. It was concluded that the use of correlation coefficients calculated without pooling groups of data within each significant experimental factor to interrelate the results of different analyses may be inappropriate.

Effects of antioxidants on stability of lipids in restructured chicken nuggets were investigated. Lipid oxidation during refrigerated and frozen storage was monitored by a modified thiobarbituric acid (TBA) test, sensory evaluation and chromatographic analysis. TBA-reactive substances (TBARS) values and sensory scores demonstrated that STPP/ OR was comparable to STPP/TBHQ in protecting refrigerated and frozen chicken nuggets. STPP or OR alone was less effective than OR/STPP combinazns in both studies. STPP/OR and STPP/IBHQ also effectively retarded oxidative degradation of polyunsaturated fatty acids in chicken nuggets during frozen storage. No apparent beneficial effects on oxidative stability of the chicken nuggets were observed by adding OR to the frying oil.

The effects of dietary a-tocopherol and/or oleoresin paprika (OP) on cholesterol and carotenoid stability in egg powders during spray drying and subsequent storage were investigated. Cholesterol oxidation and loss of carotenoids in eggs dried with a direct gas-fired spray dryer were greater (P < 0.05) than in eggs dried using an indirect (electric) heating system. Dietary supplementation of a-tocopherol acetate (200 mg kg-feed) significantly increased (P < 0.01) the oxidative stability of cholesterol and carotenoids in eggs dried with the direct heating system. Supplementation of O P (7.5 pg g-' egg lipids) through diet or by direct addition to liquid eggs did not affect the formation of cholesterol oxidation products (COPS) during storage. However, increased concentrations of OP in liquid eggs (15 and 30 pg g-' lipids) suppressed the formation of COPS during processing and subsequent storage.

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