Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

Lai, Shu‐Mei ‐M; Gray, J. I.; Smith, Denise M.; Booren, A. M.; Crackel, R.L.; Buckley, D.J.

doi:10.1111/j.1365-2621.1991.tb05342.x

Cited by 78 publications

(33 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…During freeze storage (-20°C), TBARS values of chicken patties increased steadily during 6 months of storage, but the increase rate was faster after 2 months of storage (P < 0.01) ( Table 1). Similar to our results, Lai et al (1991) reported that freeze storage increased malondialdehyde concentration in chicken patties.…”

Section: Lipid Oxidationsupporting

confidence: 82%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

View full text Add to dashboard Cite

Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.

show abstract

Section: Lipid Oxidationsupporting

confidence: 82%

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Ozgul¹,

Sarıçoban²

2010

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Their antioxidative characteristics are related to some phenolic compounds with antioxidant capacity. These compounds have redox properties and provides to act as reducing agents or hydrogen-atom donors and free radical quenchers (Lai et al 1991;Shahidi et al 1992). Phenolic compounds are synthesized in substantial amounts (0.5-1.5 %) and widely distributed in plants.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil

Yalçın

2010

J. Verbr. Lebensm.

View full text Add to dashboard Cite

Phenolic compounds (gallic acid, ellagic acid and quercetin) and carotenoids (b-carotene and retinol) were used to evaluate effects of antioxidant on refined hazelnut oil. Peroxide value (PV), free fatty acid (FFA), iodine value (IV) and color analysis were made on hazelnut oil 120 days stored in the 40°C, light and airy condition. In oil sample PV were found at range of 78.1-621.5 (meqO 2 /kg oil) in the end 120 days. Antioxidant effectiveness in hazelnut oil at the half of the storage period (60th day) was in the order: Quercetin [ b-carotene = gallic acid [ ellagic acid. Antioxidative effectiveness was not observed in retinol treatment. However, FFA and IVs were determined in the range of 0.65-0.86 (% as oleic acid) and 68-85, respectively, at final storage.

show abstract

“…The antioxidant properties of herbs, spices, plant and other food extracts are apparently related to their phenolic content, suggesting that antioxidant action is similar to that of synthetic phenolic antioxidants (Lai et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

2011

View full text Add to dashboard Cite

show abstract

Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

Cited by 78 publications

References 25 publications

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil

Antioxidant and antimicrobial effect of some natural plant extracts added to lamb patties during storage

Contact Info

Product

Resources

About