Effect of preventox on the storage stability of raw and precooked pork patties

G. Chen, Y. L. Xiong, L. Wang, J. Gomez-Basauri, F. Nicastro

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


A commercial blend of antioxidants (Preventox, Alltech, Inc., Nicholasville, KY) was evaluated for its antioxidant efficacy in raw and precooked pork patties subjected to storage at 2C up to 10 days. Both raw and precooked pork patties containing 313 and 625 ppm Preventox had a reduced peroxide formation and a lower thiobarbituric acid-reactive substance content during storage (P < 0.05). Preventox at 625 ppm increased the Minolta (Osaka, Japan) colorimetric L* value of raw patties throughout storage (P < 0.05) and the a* value of 1-day samples (P < 0.05). Raw patties treated with Preventox tended to have a greater myoglobin content within the first day, but the antioxidant did not prevent the conversion of myoglobin to metmyoglobin, and hence, color loss during subsequent storage. The results indicated that Preventox was more effective to inhibit lipid oxidation in pork patties, especially precooked samples, than to preserve the red color of raw pork patties during aerobic, refrigerated storage. The efficacy of natural antioxidants in food products depends on the matrix of the food system. The results obtained from this study demonstrated that Preventox, a mixture of tocopherols, rosemary extract and citrate, provided a dose-dependent protection of low-fat raw and precooked ground pork against lipid oxidation during refrigerated storage, suggesting that it may be used to extend the shelf life of this type of meat product.

Original languageEnglish
Pages (from-to)1-16
Number of pages16
JournalJournal of Muscle Foods
Issue number1
StatePublished - Jan 2008

ASJC Scopus subject areas

  • Food Science


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