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Atkinson Atkinson, Cecil Cecil, Woodroff Woodroff, Shelor Shelor (1947)
Extending keeping quality of frozen pork sausageFood Ind, 19
DuBois DuBois, Tressler Tressler (1943)
Seasonings, their effect on maintenance of quality in storage of frozen ground pork and beefProc. Inst. Food Technol, 202
Maveety Maveety (1946)
Correlation of keeping properties of shortenings with keeping quality of biscuitsOil and Soap, 23
King King, Roschen Roschen, Irwin Irwin (1933)
An accelerated stability test with the peroxide value as an indexoil and Soap, 10
Ramaswamy Ramaswamy, Banerjee Banerjee (1948)
Vegetable dyes as antioxidants for vegetable oilsAnn. Btochem. and Exptl. Med. (India), 8
Aggarwal Aggarwal, Sethi Sethi (1950)
Stabilization of edible fats by condiments or spicesNature, 166
Riemenschneider Riemenschneider, Turer Turer, Spbck Spbck (1943)
Modifications of the Swift stability testOil and Soap, 20
(Manuscript received J u n e 20, 1931) Because natural spices are widely used in a variety of food products, i t is important to know what effects they have on the keeping qualities of such products. A number of studies have been made on the bactericidal and bacteriostatic properties of spices to evaluate their effectiveness in preventing or retarding spoilage caused by microorganisms. Little attention has been devoted to their ability to retard other types of deterioration, including rancidity caused by the oxidation of fats. A few scattered observations, however, on the antioxidant properties of spices o n fats in certain foods may be found in the literature. Maveety ( 5 ) patented the use of certain spice fractions for the prevention of rancidity in edible fats. DuBois and Tressler ( 3 ) reported that black pepper, sage, mace, and ginger retarded development of rancidity in frozen ground pork and beef. Antioxidant properties were attributed to black pepper, red pepper, and sage in stored frozen pork sausage b y Atkinson, Cecil, Woodroff, and Shelor (2). Maveety (6) found that powdered exhausted cloves increased the stability of lard and of cookies prepared from lard so stabilized. Ramaswamy and
Journal of Food Science – Wiley
Published: Jan 1, 1952
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