OXIDATION STABILITY OF COMMINUTED MEAT PRODUCTS WITH OAT ADDITION
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):55–57
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ABSTRACT
The research was undertaken to examine the effect of the addition of comminuted out roasted at a temperature of 100ºC on the oxidative stability of comminuted meat products during their chill storage. It was demonstrated that values of the redox potential of oat-supplemented products were lower during 30-day storage period as compared to values obtained for the control product. The products enriched with a plant supplement were additionally characterised by higher colour stability than the control product. Values of TBA obtained for experimental meat products suggest that the applied oat supplement exerted a protective effect on fat, inhibiting its oxidation during storage of meat products.
ISSN:1230-0322