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A comparative study of anti-oxidants on shelf life enhancement of cooked pork patties using Oxikan® R Plus and Ascorbic acid

Format: PDF file | Document type: White / Technical Paper
Related applications: Preservatives and acidulants
A Comparative Study of Anti-oxidants

Objective: To compare the impact of OxiKan® R Plus and Ascorbic acid in the shelf life of cooked, ground pork patties.

Method: TBARS (Thiobarbituric Acid Reactive Substances) Study

Thiobarbituric Acid Reactive Substances or TBARS analysis is the most common method used to test lipid oxidation in meat. Lipid oxidisation in meat produces malonaldehyde, which on reacting with TBA generates a fluorescence substance. This fluorescence substance is quantified and taken as a measure for lipid oxidation level. The lesser the production of malonaldehyde, the higher will be the shelf life.

Please download the study to view the complete inference from the study


Double the shelf life of your chips with natural anti-oxidant, OxiKan® R Plus

Frying chips in oil stabilised with OxiKan® R Plus, enhances its shelf life by over 2 times than when fried in oil added with synthetic anti-oxidants

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