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Inhibition of Warmed-Over Flavor (WOF) and 7-Ketocholesterol in Refrigerated Precooked Pork Patties containing Commercial ${\gamma}$-Oryzanol and ${\alpha}$-Tocopherol  

Kim, Joo-Shin (Kwangil Synthesis Plant Co. Ltd.)
Publication Information
Journal of Food Hygiene and Safety / v.23, no.1, 2008 , pp. 85-89 More about this Journal
Abstract
The oxidative stability of refrigerated precooked pork patties containing commercial ${\gamma}$-oryzanoland ${\alpha}$-tocopherol was evaluated. Precooked pork patties containing either ${\gamma}$-oryzanolor ${\alpha}$-tocopherol showed higher oxidative stability (p<0.05) during storage at $4^{\circ}C$ than did the precooked pork patties without the additives (control). The thiobarbituric acid-reactive substances (TBARs) values and warmed-over flavor (WOF) of the precooked pork patties containing ${\gamma}$-oryzanolor ${\alpha}$-tocopherol were lower (p<0.05) than those of the control during refrigerated storage (0, 1, 4, and 8 days). The correlation between TBARs and WOF values was significant (p<0.05). 7-Ketocholesterol content was lower (p<0.05) than those of the control during refrigerated storage (0, 6, 12, 18, and 24 days). The correlation between TBARs values and 7-ketocholesterol content was also significant (p<0.05).
Keywords
pork; warmed-over flavor${\gamma}$-oryzanol; 7-ketocholesterol;
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