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Effect of alpha-tocopherol, beta-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork
- Vara-Ubol, S., Bowers, J.A.
- Journal of food science 2001 v.66 no.5 pp. 662-667
- turkey meat, pork, alpha-tocopherol, beta-carotene, sodium tripolyphosphate, lipid peroxidation, refrigeration, duration, temperature, oxidation, inhibitors, food storage, antifungal properties, species differences
- alpha-Tocopherol and beta-carotene at 0.03% levels and sodium tripolyphosphate (STP) at 0.2% and 0.3% levels, alone and in combination, were added to ground turkey and ground pork. Hexanal was measured after cooking and storage at 4 degrees C for 2, 4, or 6 d. alpha-Tocopherol alone significantly reduced hexanal of stored, cooked, turkey but had no effect in pork. STP was more effective than alpha-tocopherol and a combination of alpha-tocopherol with STP resulted in enhanced antioxidant activity. Hexanal of pork with 0.03% alpha-tocopherol plus 0.3% STP did not increase significantly during storage, and that of turkey increased only slightly. beta-Carotene and salt (1% NaCl) had no effect on hexanal.