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The effect of phytic acid as antioxidant in meat products.

By:

Gab-Alla, Amal A

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Language: English Summary language: Arabic Description: p.87-99Other title:

تأثير حامض الفيتك كمضاد اكسدة [Added title page title]

Uniform titles:

Egyptian journal of food science, 2005 v.33 (2) [electronic resource].

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In: Egyptian Journal of Food Science, 2005 v.33 (2)Summary: During cooking and storage of meat, significant amounts of free iron were released. Apparently iron bound to negatively charged phospholipids and caused site specific oxidation that generated warmed over flavor (WOF) within 24 hr of refrigerated storage. Antioxidant and colour stability effects of phytic acid and wheat bran were compared in a fresh and cooked meat samples. Both compounds inhibited metmyoglobin formation in raw samples during storage, iron release from heme during cooking and lipid peroxidation in raw and cooked samples. These actions of phytic acid and/or wheat bran indicate that they may be useful as additives for meat products to prevent warmed over flavor (WOF) formation and increase shelf life of these products.

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During cooking and storage of meat, significant amounts of free iron were released. Apparently iron bound to negatively charged phospholipids and caused site specific oxidation that generated warmed over flavor (WOF) within 24 hr of refrigerated storage. Antioxidant and colour stability effects of phytic acid and wheat bran were compared in a fresh and cooked meat samples. Both compounds inhibited metmyoglobin formation in raw samples during storage, iron release from heme during cooking and lipid peroxidation in raw and cooked samples. These actions of phytic acid and/or wheat bran indicate that they may be useful as additives for meat products to prevent warmed over flavor (WOF) formation and increase shelf life of these products.

Summary in Arabic.

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