Investigation of Methods for Introducing Antioxidants into Foods.

摘要

Methods for introducing antioxidants into food systems were assessed by the use of radioactive antioxidants. Propyl gallate, BHT, BHA, EDTA or citric acid were each applied to breaded chicken legs, breaded fish sticks and frankfurters by a variety of methods, and retention of the antioxidant through subsequent processing including freezing was determined. Penetration of the antioxidant was measured, and association of the antioxidant with free lipid, bound lipid, aqueous and solid fractions was determined. Each antioxidant was applied by various methods to pork pieces, beef stew and carrots which were ultimately freeze-dried. Retention through freeze-drying and association with various fractions were determined. Behavior was influenced by method of application and subsequent processing. Most of the observations could be rationalized on the basis of polarity and volatility considerations.