76D-14

M. A. Trindade¹, C. C. CONTRERAS², T. P. Nunes, R. M. Galhardo, and P. E. Felício. (1) Departamento de Tecnologia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária Zeferino Vaz, Campinas, Brazil, (2) Centro de Tecnologia de Alimentos, Instituto de Tecnologia de Alimentos, Av. Brasil, 2880, Caixa Postal 139 - Campinas, 13073-001, Brazil

Mechanically deboned meat (MDM) has been used in large scale in sausage processing. However, unsaturated fat from bone marrow, fine grinding, incorporation of air, heme pigments, and other factors, all contribute to fat oxidation which can lead to rancid flavors in MDM. Sodium nitrite and sodium erythorbate are widely used in meat products due to their antioxidant properties, besides other functions.

Thus, in this work, these substances were added to MDM from spent broiler breeders, in order to increase oxidative stability under frozen storage.

Three treatments have been done: 1) samples without additives (MC), 2) samples with 150 ppm of sodium nitrite (MN) and 3) samples with 150 ppm of nitrite and 500 ppm of erythorbate (ME). The extent of lipid oxidation in spent broiler breeders MDM was assessed by the direct extraction TBA method of VYNCKE (1975). Analyses were conducted at 14 days intervals until 99 days of storage at -18^oC. All experiments were replicated 3 times.

As shown in Figure 1, sodium nitrite alone could not prevent lipid oxidation, once MN treatment presented a great increase in malonaldehyde with the passage of time, closer to MC. On the other hand, the addition of sodium erythorbate together with sodium nitrite (ME) drastically reduced lipid oxidation.

This result suggests that oxidative stability of spent broiler breeders MDM, and possibly MDM from other sources, could be enhanced by the addition of sodium nitrite and sodium erythorbate before a long time frozen storage.

Session 76D, Muscle Foods II
8:30 AM - 12:00 PM, 2002-06-18

2002 Annual Meeting and Food Expo - Anaheim, California