Effects of Antioxidants on the Retail Appearance and Display-Life of Frozen Bacon1

1988 ◽  
Vol 51 (2) ◽  
pp. 105-109 ◽  
Author(s):  
L. E. JEREMIAH
Keyword(s):  
Ascorbic Acid ◽  
Regression Analysis ◽  
Propyl Gallate ◽  
Frozen Storage ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Retail Display

The efficacy of three antioxidants and a reductant for preventing deterioration in factors contributing to the retail acceptability of bacon slices during frozen storage and simulated retail display was examined. The antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate (PG) and the reductant [ascorbic acid (AA)] were incorporated into a dry sugar bacon cure alone or in combination. Composite results indicated that incorporation of the formulations evaluated into dry sugar bacon cures did not appear to be practical for either extending the frozen storability or retail display-life of frozen and thawed bacon from an appearance aspect. However, incorporation of BHA and BHT in combination extended the retail display life of fresh bacon slices by approximately 3.5 d, based upon regression analysis.

Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon

1985 ◽  
Vol 48 (8) ◽  
pp. 653-658 ◽  
Author(s):  
L. E. JEREMIAH
Keyword(s):  
Ascorbic Acid ◽  
Propyl Gallate ◽  
Frozen Storage ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Antioxidant Treatment

The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon cure alone or in combination. Results indicated that the incorporation of these antioxidants alone or in combination generally reduced rancidity develoment in bacon slices during prolonged frozen storage. However, the combination of BHA, BHT and propyl gallate was the only antioxidant treatment which was effective for extending the frozen storability of bacon slices from the standpoint of flavor desirability and overall palatability. Bacon slices cured in the presence of this antioxidant combination remained acceptable for ca. 84 d longer during frozen storage than bacon cured in the absence of antioxidants.

Germination and Outgrowth of Bacillus subtilis Spores in the Presence of Selected Antioxidants

1987 ◽  
Vol 50 (3) ◽  
pp. 206-211 ◽  
Author(s):  
MOHAMMED A. AL-KHAYAT ◽  
GREG BLANK ◽  
COSTAS BILIADERIS
Keyword(s):  
Bacillus Subtilis ◽  
Propyl Gallate ◽  
Tween 80 ◽  
Total Heat ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Tertiary Butylhydroquinone ◽  
Low Concentrations ◽  
Spore Population ◽  
The Difference

Germination and outgrowth of Bacillus subtilis spores was investigated using laboratory media containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PG). Although all antioxidants inhibited or retarded germination initiation and outgrowth, only BHA and TBHQ were effective at relatively low concentrations (150 and 100 ppm, respectively). Furthermore, BHA and TBHQ (150 ppm) were also shown to reduce spore growth by approximately 1 and 4 log10 within 72 and 6 h, respectively. The difference in the number of survivors between thermally (10 min at 80°C) and BHA (150 ppm)-treated germinated spores indicated that the antioxidant was effective against only a certain portion of the total heat-sensitive spore population. Sporostasis caused by BHA appeared reversible by the addition of Tween 80.

Enhancement of Ethylenethiourea Recoveries in Food Analyses by Addition of Cysteine Hydrochloride

1995 ◽  
Vol 78 (4) ◽  
pp. 1097-1101 ◽  
Author(s):  
Chris A Sack
Keyword(s):  
Hydrogen Peroxide ◽  
Sodium Sulfite ◽  
Frozen Storage ◽  
Food Product ◽  
The Other ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Food Items ◽  
Cysteine Hydrochloride ◽  
Vitamins A And C

Abstract The effectiveness of cysteine hydrochloride (Cys–HCI) as a preservative of ethylenethiourea (ETU) in product matrixes and during analysis was studied. ETU recoveries were adversely affected by certain product matrixes when fortified directly into the product. Recoveries in 8 selected food items were 0–92% when analyzed 30 min after fortification and 0–51% when analyzed after 24 h. When Cys–HCI was added to product prior to fortification, recoveries increased to 71–95% even after frozen storage for 2–4 weeks. Cys–HCI was added during analysis of 53 untreated items. Recoveries improved an average of 15% with Cys–HCI. Without Cys–HCI, recoveries were erratic (20–98%), but with Cys–HCI, recoveries were 68–113%. Other antioxidants (sodium sulfite, butylated hydroxyanisole, butylated hydroxytoluene, and vitamins A and C) also were evaluated as ETU preservatives. When lettuce was treated first with sodium sulfite and then fortified with ETU, recoveries averaged 86%; without sodium sulfite, they averaged 1%. The other antioxidants were less effective for preserving ETU in lettuce, giving only 8–46% recoveries. The effect of oxidizers (potassium bromate, sodium hypochlorite, and hydrogen peroxide) on ETU recovery was also determined. Recovery of ETU from a baby food product (pears and pineapple) was 82%; with oxidizers, recoveries were 0–8%.

Qualitative Analysis of Propyl Gallate, Nordihydroguaiaretic Acid, Butylated Hydroxyanisole, and Butylated Hydroxytoluene in Fats and Oils

1965 ◽  
Vol 48 (3) ◽  
pp. 489-492
Author(s):  
William G Schwien ◽  
Harry W Conroy
Keyword(s):  
Propyl Gallate ◽  
Corn Oil ◽  
Present Report ◽  
Collaborative Study ◽  
Extraction Procedure ◽  
Nordihydroguaiaretic Acid ◽  
Fats And Oils ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Edible Tallow

Abstract collaborative study was made of qualitative tests for added antioxidants in oils and fats. Samples of corn oil, edible tallow, and lard to which 5, 5, 10, and 15 ppm of propyl gallate, butylated hydroxyanisole, butylated hydroxytoluene, and nordihydroguaiaretic acid, respectively, had been added, plus blank samples of the oil and the fats were analyzed by 9 collaborators. The tests employed were previously described in This Journal, 45, 244 (1962). The present report includes an extraction procedure for separation of individual antioxidants, after which the qualitative tests are applied. All collaborators identified the added antioxidants correctly. (Four of the nine repeated the analyses of the samples, which were resubmitted to them in different sequence and with different identifications.) The procedure is considered suitable for routine screening, since oils and fats in commercial use contain a considerably higher level of antioxidants than were added to these collaborative samples.

Inhibition of Clostridium botulinum Types A and B by Phenolic Antioxidants

1979 ◽  
Vol 42 (11) ◽  
pp. 858-861 ◽  
Author(s):  
M. C. ROBACH ◽  
M. D. PIERSON
Keyword(s):  
Propyl Gallate ◽  
Inhibitory Activity ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Butylated Hydroxytoluene ◽  
Phenolic Antioxidants ◽  
Butylated Hydroxyanisole ◽  
Glucose Medium ◽  
Spore Outgrowth ◽  
Toxin Formation

Butylated hydroxyanisole (BHA) was inhibitory to growth of three proteolytic strains of Clostridium botulinum in prereduced thiotone yeast-extract glucose medium (TYG) (pH 7.0) at 37 C. There was outgrowth and toxin production by strain 10755A spores when 25 ppm of BHA was present in the medium, whereas growth was inhibited by 50 ppm of BHA. Strains 62A and 213B were inhibited by 25 ppm of BHA throughout an incubation period of 7 days. Butylated hydroxytoluene (BHT) and propyl gallate (PG) were less effective in inhibiting outgrowth of C. botulinum spores than was BHA. Spore outgrowth and toxin production were inhibited in the presence of 200 ppm of BHT in the TYG. PG exhibited the least inhibitory activity of the antioxidants tested. None of the levels (25 to 200 ppm) of PG tested delayed outgrowth or toxin formation for more than 24 h.

Production of methanethiol in milk fat-coated microcapsules containingBrevibacterium linensand methionine

1989 ◽  
Vol 56 (5) ◽  
pp. 799-811 ◽  
Author(s):  
Sun C. Kim ◽  
Norman F. Olson
Keyword(s):  
Ascorbic Acid ◽  
Milk Fat ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Sulphur Compounds ◽  
Brevibacterium Linens ◽  
Dimethyl Disulphide ◽  
Volatile Sulphur Compounds ◽  
Optimum Ph ◽  
Optimum Ph And Temperature

SummaryMilk fat-coated microcapsules containingBrevibacterium linensand methionine were used to produce methanethiol, one of the volatile sulphur compounds implicated in Cheddar cheese flavour. Production of methanethiol from methionine occurred aerobically and anaerobically, but the production was 3- to 4-fold greater aerobically with most of the methanethiol being oxidized to dimethyl disulphide. About 35% of the total methanethiol was absorbed by the milk fat capsules and about 65% detected in the headspace. Levels of methanethiol began to decline at 26 °C after 24 h in milk fat-coated microcapsules. However, low temperature, such as 4–12 °C, stabilized levels of methanethiol in microcapsules over an 8-d analysis period. Optimum pH and temperature for methanethiol production were 8 and 26 °C respectively. The antioxidants butylated hydroxytoluene, butylated hydroxyanisole and ascorbic acid had negligible effects on methanethiol production.

Sign in / Sign up

Export Citation Format

Share Document