18B-5

A. VALENZUELA¹, J. Gomez-Basauri², S. Nieto³, and J. Sanhueza³. (1) Laboratory of Lipids and Antioxidants, INTA, Univ. of Chile, Avda. Macul 5540, Santiago, 138-11, Chile, (2) Alltech Inc., 3031 Catnip Hill Pike, Nicholasville, KY 40356, (3) Laboratory of Lipids and Antioxidants, INTA, Univ. of Chile, Santiago, Chile

The delay and prevention of oxidative rancidity is extremely important both from the economic and health points of view, and a great deal of effort is expended in controlling lipid peroxidation to maximize the shelf-life stability of foods. Traditionally, antioxidants of synthetic origin have been used to avoid and/or delay the onset of oxidative rancidity. In recent years there has been increasing interest in the use of antioxidants of natural origin due to consumer concerns about the potential toxicity of some synthetic antioxidants (e.g. BHT and BHA), and from research findings that point to a beneficial relationship between diets containing natural antioxidants and positive health effects. The aim of this work was two fold: first, to study the effect of Preventox® a commercial natural blend containing rosemary oleoresin and dl alpha- and dl gamma- natural tocopherols on the stability of beef and turkey burgers under refrigerated (4° C) and frozen (-18° C) storage conditions; and second, to conduct comparative studies with synthetic antioxidants, such as BHT and BHA. The stability of the freshly prepared ground beef and ground turkey was monitored by measuring Peroxide values and TBARS numbers. Significant differences (p<0.05) were found between the natural and synthetic sources of antioxidants. The commercial natural antioxidant Preventox® showed significant inhibitory properties against lipid oxidation in both beef and turkey burgers. A natural antioxidant blend such as Preventox® is a viable alternative for optimal stability of food products marketed to health conscious consumers.

Session 18B, Food Chemistry: Antioxidant and bioactive agents
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana