Natural antioxidants as food and beverage ingredients - Natural Food Additives, Ingredients and Flavourings - page 107

Table 5.4 Continued

Food system Method Effect Reference

Fried beef patties Formation of

heterocyclic amines

Reduced formation
of heterocyclic
amines by 49-77%

Tsen et al . (2006)

Cooked ground beef TBA

Sensory
Colorimetric

TBA reduced by
92%
Signifi cantly reduced
hexanal
Slight color
improvement

Ahn et al . (2007)

Vitamin E
supplemented beef,
MAP packaged

TBA Signifi cantly better

than synthetic BHA/
BHT mixture

Formanek et al .
(2001)

Frozen vacuum-
packaged beef and
pork

TBA
Colorimetric
Sensory

Slight improvement Rojas and Brewer

(2008)

Fish (fi llets)
supplemented with
antioxidants during
feeding

TBA Notable

improvement over
control

Sant'Ana and
Mancini-Filho
(2000)

Frying fl axseed oil Retained fatty acids Signifi cant

improvement

Irwandi et al . (2004)

Deep-fat frying
palm oil

Response surface
methodology

Rosemary was the
most important
factor among sage
extract and citric
acid for sensory
acceptability

Irwandi and Che
Man (1999)

Palm Olein PV and TBA

Fatty acids
Polymers
Viscosity
Color

Rosemary > BHA >
sage > BHT >
control

Che Man and Tan
(1999)

￿ ￿ ￿ ￿ ￿

Fish oil PV, anisidine

GC

Effective Kendrick and

Macfarlane (2003)

Soybean oil OSI Signifi cant

improvement

Reynhout (1991)

Food oil systems Differential scanning

calorimetry

Protective effect Irwandi et al . (2000)

Fragrances and
aromas

Color Effective Chrisopher and

Pisano (2003)

Notes: GC = gas chromatography; OSI = oxidative stability index; PV = peroxide value; TBA =
thiobarbituric acid reactive species.
Source: Berdahl et al. (2010).