Read e-book online Advances in Food Research, Vol. 5 PDF

By C O Chichester, E. M. Mrak, G. F. Stewart

ISBN-10: 0120164051

ISBN-13: 9780120164059

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Lea (1939) has reviewed the earlier work. White (1941b) and Gaddis (1952) found that the salt used in the curing process accelerated rancidity in bacon (Fig. 6). A number of workers have observed rapid development of rancidity and accompanying discoloration in salted fresh pork (Dubois and Tressler, 1943; Wiesman and Ziemba, 1946; Watts and Peng, 1947a; Watts and Lehmann, 1952b). Wills and Conochie (1946), in attempting t o explain the accelerating effect of salt in butter, proposed a general theory for the mechanism of such oxidations based on a reaction between fat-hydroperoxide and hydrogen and chloride ions, resulting in the formation of chlorine; lt-0-0-H + 2C1- + 2 H + + Clz + HzO + R-OH 32 BETTY M.

J. Biol. Chem. 176, 221. , O’Grady, T. , and Wright, S. B. 1952. Antioxidants and food preservation. Food Technol. 6, 302. Bickoff, E. , Coppinger, G. , Livingston, A. , and Campbell, T. W. 1952. Pyrogallol derivatives as antioxidants for carotene. J . Am. Oil Chemists’ SOC. 29, 51. Black, H. C. 1950. Gum guaiac treatment. U. S. patent 2,529,446. Bodansky, 0 . 1951. Methemoglobinemia and methemoglobin producing compounds. Pharmacol. Revs. 3, 144. , and Williams, R. 1943. Study of the inhibiting actions of propyl gallate and certain other trihydric phenols on the autoxidation of animal and vegetable oils.

1 % Ascorbic acid. . . . . . . . . . . . . . . . 02% Commercial liquid smoke preparation. . . . . 2 0 . 0 Ascorbic acid and smoke preparation. . . . . . . . 5 . 9 30 BETTY M. WATTS When antioxidants are introduced into meats with the aid of special solvents or emulsifying agents, it is obviously necessary to test the added dispersing agent not only for toxicity but also for effect on rancidity and discoloration. Propylene glycol, for example, has been widely used in experimental studies as a vehicle for introducing antioxidants into meats, since it will dissolve both fat-soluble phenolic substances and also watersoluble synergists.

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Advances in Food Research, Vol. 5 by C O Chichester, E. M. Mrak, G. F. Stewart


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