␣ ␣ ␣ ␣ ␣-Tocopherol and     -carotene at 0.03% levels and sodium tripolyphosphate (STP) at 0.2% and 0.3% levels, alone and in combination, were added to ground turkey and ground pork. Hexanal was measured after cooking and storage at 4 Њ Њ Њ Њ ЊC for 2, 4, or 6 d. ␣ ␣ ␣ ␣ ␣-Tocopherol alone significantly reduced hexanal of stored, cooked, turkey but had no effect in pork. STP was more effective than ␣ ␣ ␣ ␣ ␣-tocopherol and a combination of ␣ ␣ ␣ ␣ ␣-tocopherol with STP resulted in enhanced antioxidant activity. Hexanal of pork with 0.03% ␣ ␣ ␣ ␣ ␣-tocopherol plus 0.3% STP did not increase significantly during storage, and that of turkey increased only slightly.     -Carotene and salt (1% NaCl) had no effect on hexanal.
The effects of a-tocopherol at 0.03%, sodium tripolyphosphate (STP) at 0.3%, alone and in combination, and STP alone at 0.5% on hexanal and sensory attributes of refrigerated cooked ground turkey or pork, with and without salt (1% NaCl), were studied. For turkey, a combination of a-tocopherol with 0.3% STP was nearly as effective as 0.5% STP. Turkey and meaty flavor of samples from these 2 treatments did not decline; hexanal content and staleness scores remained low throughout storage. Slick mouthfeel and metallic aftertaste were less for turkey with the antioxidant combination than with 0.5% STP. In pork, STP alone at 0.3% adequately prevented oxidative flavor changes. a-Tocopherol, when used with STP, provided no additional effect.
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