Methods and materials for inhibiting the development of warmed-o

Details Methods and materials for inhibiting the development of warmed-o Methods and materials for inhibiting the development of warmed-o

1989-10-10

1991-09-03

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

426641, 426650, 426652, A23B 402, A23L 1314

Patent

active

050453327

ABSTRACT:
Use of compounds which are capable of providing selecter cations in solution to inhibit the development of warmed-over flavor (WOF) in meats and meat products. Al.sup.3+ and divalent cations, such as Ca.sup.2+, Cu.sup.2+, Zn.sup.2+, and Mg.sup.2+, may inhibit iron-catalyzed oxidation of certain phospholipids in the meat and thereby reduce WOF generation.

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The Merck Index, Eleventh Ed., Abstract 232, pp. 41-42, published by Merck & Co., Inc., Rahway, N.J.
"Crab Shell Derivative Prevents Flavor Loss," C&EN, Sep. 25, 1989, p. 53.
"WOF Busters Attack Warmed-Over Flavor," Beach Observer, Dec. 14, (1988) Seattle.
Cross, et al., "Scope of Warmed-Over Flavor and Its Importance To The Meat Industry," Warmed Over Flavor of Meat, 1-8 (1987) Academic Press, Inc., Harcourt Brace Javanovich Publishers, Boston.
Wanstedt, et al., "Sensory Attributes of Precooked, Calcium Alginate-Coated Pork Patties," Journal of Food Protection, 44(10):732-735 (1981).

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