30C-32 |
Encapsulated and unencapsulated Butylated Hydroxyanisole (BHA) performance in ground turkey meat |
A. JANEN, S. Ogutu, and L. T. Walker. Department of Food and Animal Sciences, Alabama A & M University, Normal, AL 35762 Antioxidants are used in the improvement of comminuted meat quality through inhibition of autoxidation (rancidity). However, autoxidation continues to be of concern in the food industry. Butylated hydroxyanisole (BHA), a GRAS (generally recognized as safe) lipid-soluble antioxidant, is recommended (FDA) for use at maximum 0.01% of total fat content of comminuted meats. It is hypothesized that encapsulation of BHA using phospholipid liposomes will increase its effectiveness by increasing the expected shelf life of treated meats. The objective of this study was to determine the efficiency and effect on shelf life of encapsulated BHA (EBHA) vs. unencapsulated BHA (UBHA) in ground turkey meat. A modified dehydration-rehydration method was used to encapsulate BHA. Ehrlich reagent was used to determine the efficiency of BHA encapsulation. Since the phospholipid components of cell membranes are the major areas of lipid concentration and sites of autoxidation, it was anticipated that the incorporated liposomes (EBHA) would target the cell membranes where they would spontaneously become depolarized and release BHA. Ground turkey meat was separately treated with EBHA, UBHA and a control (no BHA added). Treated samples were stored at refrigeration temperature and thiobarbituric acid reactive substances (TBARS) measured and compared at 2-day intervals up to 8 days. An 88% efficiency of liposome encapsulation of BHA was achieved. TBARS were significantly (P<.05) reduced by UBHA and EBHA at 2, 4, and 6 days of storage compared to control. There was no difference (P>.05) between UBHA and EBHA treated samples. However, at 8 days of incubation, the UBHA samples were not different from control samples while the EBHA treated samples continued to show a significant decrease in TBARS. The results indicated that the use of EBHA could extend the shelf life of ground turkey meat compared to UBHA and untreated samples by retarding rancidity.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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