Monitoring of the fat component oxidation changes in mechanically separated poultry meat
1992
Mikova, K. (Biointer, Prague (CSFR)) | Havlikova, L. | Andrasova, A.
The effect of frozen storage, chilling storage, defrosting and addition of nitrite pickling blend on oxidation changes of the fat component in mechanically separated poultry meat was studied. It has been revealed that there exists no simple correlation between the overall fat content and the oxidation changes degree (TBA-values). The degree of oxidation degradation depends on the raw material origin (chicken, turkeys, etc.), its condition (fresh, frozen) and the relations of muscular tissue to skin mass. No significant changes of the TBA values were observed in case of chilling (+4 degrees Celsius) storage during 48 hours in fresh and quick frozen materials, if frozen storage (-18 degrees Celsius) lasted for 6 months. Mechanically separated poultry meat from raw materials stored for a longer time in frozen condition cannot be successfully stored neither in chilling nor in freezing storage facilities. Frozen mechanically separated poultry meat must be processed in frozen or fresh defrosted condition. An addition of nitrite pickling blend increases the TBA values and has no significant antioxidation effect during storage.
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