Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

Authors

  • SHU-MEI LAI,

    1. Authors Lai, Gray, Smith, Booren, and Crackel are with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Buckley is with the Dept. of Food Technology, Univ. College, Cork, Ireland.
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  • J.I. GRAY,

    1. Authors Lai, Gray, Smith, Booren, and Crackel are with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Buckley is with the Dept. of Food Technology, Univ. College, Cork, Ireland.
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  • D.M. SMITH,

    1. Authors Lai, Gray, Smith, Booren, and Crackel are with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Buckley is with the Dept. of Food Technology, Univ. College, Cork, Ireland.
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  • A.M. BOOREN,

    1. Authors Lai, Gray, Smith, Booren, and Crackel are with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Buckley is with the Dept. of Food Technology, Univ. College, Cork, Ireland.
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  • R.L CRACKEL,

    1. Authors Lai, Gray, Smith, Booren, and Crackel are with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Buckley is with the Dept. of Food Technology, Univ. College, Cork, Ireland.
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  • D.J. BUCKLEY

    1. Authors Lai, Gray, Smith, Booren, and Crackel are with the Dept. of Food Science & Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Buckley is with the Dept. of Food Technology, Univ. College, Cork, Ireland.
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  • This study was supported by the Michigan Agricultural Experiment Station and by the Michigan Dept. of Commerce.

ABSTRACT

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.

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