THE COMBINED EFFECT OF TOCOPHEROLS, L-ASCORBYL PALMITATE AND L-ASCORBIC-ACID ON THE DEVELOPMENT OF WARMED OVER FLAVOR IN COOKED, MINCED TURKEY

The combined effect of a natural mixture of tocopherols (extracted fro m soybean oil), L-ascorbyl palmitate and L-ascorbic acid on oxidation of cooked, minced turkey meat, measured as 2-thiobarbituric acid react ive substances (TEARS) after reheating, was studied for three concentr ations of each additive in a total of 19 combinations plus two control batches, each at two different oxygen pressures (21 and 1% O-2), duri ng 9 days of chilled storage (5 degrees C), and compared with an accel erated oxygen-bomb test at 90 degrees C. For initial screening of anti oxidative activity, the latter test has been found to be a valuable an alytical tool. The effect of the additives from the storage experiment could be measured by two parameters; (i) M, the maximal level of TBAR S, and (ii) r, a first-order rate constant for development of TEARS. T ocopherols reduced M most significantly, L-ascorbyl palmitate to a les ser degree, and L-ascorbic acid increased M, in effect acting as a pro oxidant. For 21% O-2 packaging, the effect on M of the three additives and their concentrations was multiplicative and could be quantified b y a protection factor, P-(i . x,P-j . y,P-k . z), obtained by multipli cation of the relative protection obtained by each additive at the low est concentration used. In contrast to M, r was reduced more by L-asco rbyl palmitate than by tocopherols, while L-ascorbic acid had only a s mall effect on r. The combined use of tocopherols and L-ascorbyl palmi tate in cooked, minced turkey meat products, optimises oxidative prote ction as a result of indirect synergism, i.e. tocopherols reduced main ly the maximum level of oxidation, while L-ascorbyl palmitate reduced the rate at which the maximum level of oxidation is approached.