Accession Number:

ADA022557

Title:

Investigation of Methods for Introducing Antioxidants into Foods

Descriptive Note:

Final rept. May 1973-Mar 1975

Corporate Author:

WISCONSIN UNIV-MADISON DEPT OF FOOD SCIENCE

Report Date:

1975-03-01

Pagination or Media Count:

151.0

Abstract:

Methods for introducing antioxidants into food systems were assessed by the use of radioactive antioxidants. Propyl gallate, BHT, BHA, EDTA or citric acid were each applied to breaded chicken legs, breaded fish sticks and frankfurters by a variety of methods, and retention of the antioxidant through subsequent processing including freezing was determined. Penetration of the antioxidant was measured, and association of the antioxidant with free lipid, bound lipid, aqueous and solid fractions was determined. Each antioxidant was applied by various methods to pork pieces, beef stew and carrots which were ultimately freeze-dried. Retention through freeze-drying and association with various fractions were determined. Behavior was influenced by method of application and subsequent processing. Most of the observations could be rationalized on the basis of polarity and volatility considerations.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE