Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

N. Dineen; J. P. Kerry; D. J. Buckley; P. A. Morrissey; E. K. Arendt; P. B. Lynch

doi:10.1046/j.1365-2621.2001.00504.x

Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

N. Dineen
, J. P. Kerry
, D. J. Buckley
, P. A. Morrissey
, E. K. Arendt
, P. B. Lynch

Research output: Contribution to journal › Article › peer-review

Abstract

Colour stability (Hunter 'a' values) and lipid oxidation (TBARS (thiobarbituric acid reactive substances) values) of overwrapped cooked ham slices and cooked ham patties were measured at 2-day intervals for 10 days. Ham products were manufactured from α-tocopheryl acetate supplemented and control M. gluteobiceps which were halved and cured with either 25 or 100 mg nitrite (kg meat) 1. Vitamin E supplementation had a beneficial effect on reduced nitrite hams in terms of colour and oxidative stability.

Original language	English
Pages (from-to)	631-639
Number of pages	9
Journal	International Journal of Food Science and Technology
Volume	36
Issue number	6
DOIs	https://doi.org/10.1046/j.1365-2621.2001.00504.x
Publication status	Published - 2001

Keywords

Colour stability
Cured meats
Lipid oxidation
Vitamin E

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10.1046/j.1365-2621.2001.00504.x

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title = "Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products",

abstract = "Colour stability (Hunter 'a' values) and lipid oxidation (TBARS (thiobarbituric acid reactive substances) values) of overwrapped cooked ham slices and cooked ham patties were measured at 2-day intervals for 10 days. Ham products were manufactured from α-tocopheryl acetate supplemented and control M. gluteobiceps which were halved and cured with either 25 or 100 mg nitrite (kg meat) 1. Vitamin E supplementation had a beneficial effect on reduced nitrite hams in terms of colour and oxidative stability.",

keywords = "Colour stability, Cured meats, Lipid oxidation, Vitamin E",

author = "N. Dineen and Kerry, \{J. P.\} and Buckley, \{D. J.\} and Morrissey, \{P. A.\} and Arendt, \{E. K.\} and Lynch, \{P. B.\}",

year = "2001",

doi = "10.1046/j.1365-2621.2001.00504.x",

language = "English",

volume = "36",

pages = "631--639",

journal = "International Journal of Food Science and Technology",

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TY - JOUR

T1 - Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

AU - Dineen, N.

AU - Kerry, J. P.

AU - Buckley, D. J.

AU - Morrissey, P. A.

AU - Arendt, E. K.

AU - Lynch, P. B.

PY - 2001

Y1 - 2001

N2 - Colour stability (Hunter 'a' values) and lipid oxidation (TBARS (thiobarbituric acid reactive substances) values) of overwrapped cooked ham slices and cooked ham patties were measured at 2-day intervals for 10 days. Ham products were manufactured from α-tocopheryl acetate supplemented and control M. gluteobiceps which were halved and cured with either 25 or 100 mg nitrite (kg meat) 1. Vitamin E supplementation had a beneficial effect on reduced nitrite hams in terms of colour and oxidative stability.

AB - Colour stability (Hunter 'a' values) and lipid oxidation (TBARS (thiobarbituric acid reactive substances) values) of overwrapped cooked ham slices and cooked ham patties were measured at 2-day intervals for 10 days. Ham products were manufactured from α-tocopheryl acetate supplemented and control M. gluteobiceps which were halved and cured with either 25 or 100 mg nitrite (kg meat) 1. Vitamin E supplementation had a beneficial effect on reduced nitrite hams in terms of colour and oxidative stability.

KW - Colour stability

KW - Cured meats

KW - Lipid oxidation

KW - Vitamin E

UR - https://www.scopus.com/pages/publications/0035648247

U2 - 10.1046/j.1365-2621.2001.00504.x

DO - 10.1046/j.1365-2621.2001.00504.x

M3 - Article

AN - SCOPUS:0035648247

SN - 0950-5423

VL - 36

SP - 631

EP - 639

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 6

ER -

Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

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Keywords

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