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

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

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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.

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.

U. S. patent 2,558,042. Cox, W. , and Wendel, W. B. 1942. The normal rate of reduction of methemoglobin in dogs. J. Biol. Chem. 143, 331. Criddle, J. , and Morgan, A. F. 1951. Effect of tocopherol feeding on the coniposition of turkey tissues. PTOC. Exptl. Biol. Med. 78, 41. M. 1934. Studies on fat metabolism in the fowl. Biochem. J . 28,265. Davis, L. , and Bywaters, J. H. 1951. Preliminary report on prolonging storage life of frozen broilers. Unpublished data from the Virginia Agricultural Experiment Station.

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