The ability of spray-dried porcine plasma to inhibit lipid oxidation in a model system and in ground pork was determined. at 2.5 mg of plasma protein/0.02 mg of phosphatidylcholine, the antioxidant activity of spray-dried plasma was 5.4-fold less than that of frozen-thawed plasma; however, 99% inhibition of lipid oxidation was achieved if spray-dried plasma concentration was increased to 12.5 mg of protein plasma/0.02 mg of phosphatidylcholine. Five percent (w/w) spray-dried plasma effectively inhibited lipid oxidation and color loss (change in a value) in salted ground pork stored at −15 °C for 120 days. These data suggest that spray-dried porcine plasma could be used to reduce lipid oxidation in pork and pork products.
|Number of pages||3|
|Journal||Journal of Agricultural and Food Chemistry|
|State||Published - Jul 1 1991|
ASJC Scopus subject areas
- Chemistry (all)
- Agricultural and Biological Sciences (all)