Effect of Processing on Aliphatic Aldehyde Content of Turkey Meat

Author

Carolyn G. Ponce, Utah State University

Date of Award:

5-1975

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Science

Committee Chair(s)

V. T. Mendenhall

Committee

Von T. Mendenhall

Committee

C. A. Ernstrom

Committee

T. A. Gillett

Committee

J. C. Batty

Abstract

Nitrite at the level found in turkey frankfurter formulations vii did not interfere in the hydrazone test as developed by Andrews (1975). The aldehyde levels of frankfurters made principally from MD turkey meat were, on the average, twice as high as the levels in the raw meat. Aldehyde levels generally increased as the frozen storage time of the raw meat increased. There were some variations from this trend due to variation in the fat content of the raw meat. Sixty days was recommended as a maximum frozen storage time. However, because of variation in the fat content from sample to sample, assaying the level of aldehyde in the raw meat was recommended as a more reliable method of predicting acceptability of further processed products than length of frozen storage. Aldehyde levels of less than two ppm in the raw meat and less than four ppm in the frankfurters were acceptable. The aldehyde measured by Andrews' hydrazone test was identified as formaldehyde.

Checksum

160fb6a6d9691b7586f8165d5e27771e

Recommended Citation

Ponce, Carolyn G., "Effect of Processing on Aliphatic Aldehyde Content of Turkey Meat" (1975). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5147.
https://digitalcommons.usu.edu/etd/5147