Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage

Pallet Location and Freezing Rate Effects on the Oxidation of Lipids and Myoglobin in Commercial Fresh Pork Sausage

ABSTRACT Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analy...

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Veröffentlicht in:Journal of food science 1989-05, Vol.54 (3), p.549-552
Hauptverfasser: WANOUS, MICHAEL P., OLSON, DENNIS G., KRAFT, ALLEN A.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat
Meat and meat product industries
Oils & fats
Temperature
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Zusammenfassung:ABSTRACT Effects of freezing rates on oxidation of commercial fresh pork sausage chubs were evaluated in association with location extremes on a production pallet. Three treatments requiring 9 hr, 2.4 days and 6.8 days for temperature declines from 7°C to − 15°C were tested. Sausage chubs were analyzed after 4, 8, 12, 16, and 20 wk of frozen (‐ 15°C) plus 3 wk of postfrozen refrigerated (1°C) storage. 2‐Thiob‐arbituric acid (TBA) numbers did not increase with slower freezing (P>0.05). Hunter “a” values were greater (P
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1989.tb04647.x