Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks

Abstract

ABSTRACT Thiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P<0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (ε4°C) for 8 days, and in raw steaks stored at − 30°C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. Water‐soluble OR/STPP did not result in significantly (P>0.05) greater lipid stability than oil‐soluble OR/STPP treatments. Hexanal content significantly (P<0.01) increased after 8 mo frozen storage.