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Use Of Natural Antioxidants To Control Oxidative Rancidity In Cooked Meats, Mihir Vasavada
Use Of Natural Antioxidants To Control Oxidative Rancidity In Cooked Meats, Mihir Vasavada
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties.
The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages. There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and …