Natural antioxidant inclusion to improve the oxidative stability of fat and lean portions of frozen food-service bacon
Date
2024-08
Authors
Eivins, Kayle
Major Professor
Advisor
Houser, Terry
Huff-Lonergan, Elisabeth
Sterle, Jodi
Committee Member
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Abstract
The objective of this study was to determine the rate and extent of lipid oxidation in separate fat and lean portions of frozen food-service packaged bacon with added rosemary green tea extract (RGT) and naturally hardwood smoked sugar (NSS) over a 120-day storage period. This study was conducted with three replications consisting of 15 bellies per replication. Each replication consisted of three treatments: control brine (CNTRL), RGT brine, and NSS brine, with five whole bellies randomly assigned to each treatment. Bacon curing brines were formulated for a 15% injection of brine pick up and allowed to equilibrate to reach 12% added solution. After thermal processing, bellies were sliced, aerobically packaged food-service layout, and randomly assigned to one of four frozen storage (-17.8°C) periods: day 0, 40, 80, or 120. Bacon slices were separated into separate fat and lean portions and analyzed to determine fatty acid profiles using gas chromatography-mass spectrometry (GCMS) and lipid oxidation using thiobarbituric acid reactive substances (TBARS). There was a significant treatment x day x portion interaction (P < 0.05) in frozen aerobically packaged food-service bacon. The CNTRL fat portion of bacon significantly (P < 0.05) oxidized over the 120-day frozen storage period compared to the CNTRL lean, RGT fat and lean, as well as NSS fat and lean. RGT and NSS effectively mitigate lipid oxidation in both fat and lean portions of aerobically packaged bacon.
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