ABSTRACT
Mechanically deboned turkey meat (MDTM) was stored in different packaging materials (film produced with natural antioxidant (alpha-tocopherol) or synthetic antioxidant) at -20 degrees C for 12 mo in a vacuum, modified atmosphere, or air. One-half of the samples were thawed at 4 degrees C for 24 h after 1 mo of storage and then refrozen. Oxidative rancidity was evaluated during storage by measuring the development of 2-thiobarbituric acid reactive substances (TBARS), and hexanal, a volatile oxidation product. Vacuum- and modified atmosphere-packaged samples had lower TBARS values and hexanal content than air-packaged samples with corresponding treatments. Hexanal content and TBARS values increased with storage time, and the highest levels were obtained after 6 mo of storage. The largest increase was obtained with presence of oxygen. Mechanically deboned turkey meat stored in packages where a natural antioxidant (alpha-tocopherol) was used in production of one of the PE layers, had, in almost every instance, the lowest TBARS values and hexanal content when stored in vacuum or modified atmosphere. However, this difference was not statistically significant. Neither TBARS values nor hexanal content showed dependency of the temperature profile (frozen or frozen/thawed/refrozen) during storage.
Subject(s)
Food Packaging/methods , Food Preservation/methods , Freezing , Lipid Peroxidation , Meat/analysis , Turkeys , Aldehydes/analysis , Animals , Antioxidants , Bone and Bones , Food Handling/methods , Food Packaging/instrumentation , Hot Temperature , Oxygen/analysis , Thiobarbituric Acid Reactive Substances/analysis , Time Factors , Vacuum , alpha-TocopherolABSTRACT
Three different HPLC columns were tested for their suitability for the analysis of myoglobin and haemoglobin in beef. Complete separation of the two proteins was obtained with an anion exchange column and a column based on hydrophobic interaction. With the latter column a recovery close to 100% was obtained for both proteins when they were added to meat extracts. For both proteins, the standard error of the mean for repeated analyses of ground beef was less than 2% of the detected amount. The method is considered as suited for quantitative routine analysis of myoglobin and haemoglobin in beef and beef products.
ABSTRACT
Technological and sensory properties of meat sausages formulated with 4·0% of either potato flour, modified (acetylated distarch phosphate) potato starch, wheat, corn or tapioca starch were compared. Sausages were analyzed after cooking at temperatures between 65 and 85°C followed by storage at 5°C and -25°C. Characteristics evaluated were weight loss during cooking and storage, instrumentally and sensory assessed firmness, taste and smell of sausages. The results revealed differences in the suitability of starches for use in meat sausages. Part of the differences could be ascribed to differences in gelatination properties of the starches. With the criteria used for evaluating quality, potato flour was rated as the best suited starch followed by wheat starch while tapioca was rated as the least suited. Corn starch required cooking temperatures above 75°C and showed relatively low freeze/thaw stability. The modified potato starch stored well both above and below the freezing point.
ABSTRACT
UNLABELLED: We compared sorbitol given alone and as part of a mixed meal to nine insulin-dependent diabetics (IDD's) during continuous subcutaneous insulin infusion (CSII). Blood glucose, sorbitol and breath hydrogen + methane were measured following six test meals: Pure glucose, sorbitol and lactulose, a mixed meal alone, and sweetened with sorbitol and sucrose. Blood glucose increase was very small after lactulose and sorbitol, significantly larger after glucose. A considerable increase in breath hydrogen + methane appeared after sorbitol and lactulose, but not after glucose. No differences in blood glucose responses were found after the mixed meal alone or sweetened with sorbitol and sucrose. A sustained low level increase in breath hydrogen + methane occurred after all solid meals. Sorbitol was not detected in serum after any meal. CONCLUSION: Sorbitol ingested by IDD's during CSII in watery solution is not absorbed in the small intestine and causes osmotic diarrhoea. Ingested in a composite meal it does not affect blood glucose and does not cause osmotic diarrhoea.
