Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork

Publisher Website
Google Scholar
Abstract
Three natural antioxidant systems, tocopherol, extract of rosemary, a tocopherol and rosemary combination, and BHA/BHT were evaluated in frankfurters prepared from chicken and pork. Thiobarbituric acid numbers of refrigerated bulk and vacuum packaged samples stored in darkness for up to 18 days indicated that natural tocopherols provided significantly more protection than controls containing no antioxidant and were as effective as BHA/BHT in retarding oxidation. All bulk‐packaged frankfurters except those containing BHA/BHT and tocopherols were inedible after 18 days. Color values indicated no evidence that any treatment provided better color stability.