STORAGE LIFE OF FROZEN FRANKFURTERS

Abstract

Frankfurters prepared in accordance with standard commercial formulations and processes simulated the rancidity pattern observed under field conditions. Some experimental lots were evaluated as rancid after 2 to 3 months storage at 0 to -10F; other lots were found to be free of rancidity after 6 months. Experiments involving the use of prooxidants or exposure to ultraviolet radiation showed no promise of differentiating between frankfurters undergoing rapid and slow oxidative changes during frozen storage. Observations were performed on the suitability of the thiobarbituric acid (TBA) test and on the determination of volatile reducing substances (VRS) to the identification of frankfurters predisposed to rapid development of rancidity. Neither of these tests, even when used in conjunction with accelerated storage conditions, was found suitable for predicting the onset of rancidity during frozen storage.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1965
Accession Number
AD0626178

Entities

People

  • D. Dieball
  • R. Yotter
  • S. Simon
  • W. Kramlich

Tags

Communities of Interest

  • Materials and Manufacturing Processes

DTIC Thesaurus Topics

  • Abstracts
  • Acids
  • Chemistry
  • Classification
  • Contracts
  • Fatty Acids
  • Field Conditions
  • Food
  • Identification
  • Observation
  • Radiation
  • Security
  • Shelf Life
  • Standards
  • Test Methods
  • Thiobarbituric Acid
  • Ultraviolet Radiation

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  • Analytical Chemistry
  • Systems Analysis and Design