This study was supported by the Michigan Agricultural Experiment Station and by the Michigan Dept. of Commerce.
Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 616–620, May 1991
How to Cite
LAI, S.-M., GRAY, J.I., SMITH, D.M., BOOREN, A.M., CRACKEL, R.L. and BUCKLEY, D.J. (1991), Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets. Journal of Food Science, 56: 616–620. doi: 10.1111/j.1365-2621.1991.tb05342.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/24/90; revised 9/5/90; accepted 10/2/90
Effects of antioxidants on stability of lipids in restructured chicken nuggets were investigated. Lipid oxidation during refrigerated and frozen storage was monitored by a modified thiobarbituric acid (TBA) test, sensory evaluation and chromatographic analysis. TBA-reactive substances (TBARS) values and sensory scores demonstrated that STPP/ OR was comparable to STPP/TBHQ in protecting refrigerated and frozen chicken nuggets. STPP or OR alone was less effective than OR/STPP combinations in both studies. STPP/OR and STPP/TBHQ also effectively retarded oxidative degradation of polyunsaturated fatty acids in chicken nuggets during frozen storage. No apparent beneficial effects on oxidative stability of the chicken nuggets were observed by adding OR to the frying oil.