OXIDATION STABILITY OF COMMINUTED MEAT PRODUCTS WITH OAT ADDITION

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.