Expanded extrudates were produced from pork meat (20%)-defatted soy flour (25%)-corn starch mixture, with or without additional ingredients: onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). Dried extrudates stored aerobically at 37 8C for 0, 15, 30, or 60 d were evaluated for thiobarbituric acid-reactive substances (TBARS) measured at 450 nm (TBARS@450) and 530 nm (TBARS@530) and for peroxide value (PV). Both TBARS@450 and TBARS@530 were not useful for assessment of either the ingredients or storage time effect. PV decreased between d 0 and d 30 for some products. However, PVs within a given storage time indicated that all the additional ingredient treatments were antioxidative.

No abstract