Effects of Types I, II and III antioxidants on phospholipid oxidation in a meat model for warmed over flavour

Freeze-dried, washed ground meat was mixed with lecithin and antioxidants dissolved in water, heated and then stored in the refrigerator in order to study phospholipid oxidation as related to warmed over flavour. Type I and II antioxidants decreased the amount of thiobarbituric acid reactive substances, while most Type III's gave an increase, depending on their concentration. Similar effects on phospholipid oxidation were detected with capillary gas chromatography for representatives of each type of antioxidant, i.e. butylated hydroxy anisole, ethylenediaminetetraacetic acid, sodium bisulfite, cysteine and water activity regulators.