can transform hydroperoxides into non-radical forms and also act as a secondary lipid antioxidant.
However, the addition of 100 mg SO2/kg only delayed lipid oxidation with respect to Control at day 9, corroborating preliminary results when 50, 100 and 300 mg SO2/kg were added.
On the other hand, the low SO2-extract combinations stabilized TBARS values for 9 days under retail display conditions.
The results for TBARS suggest that these combinations did not instantaneously reduce lipid oxidation on addition, but were effective antioxidants throughout patty storage.
The antioxidant effect on meat lipids of ascorbate, tea and grape polyphenols has been reported by several authors.
Ascorbate can reduce haematic Fe3+, react with O2 and inhibit free radical formation, but may also form the prooxidative species, Fe2+ and Cu+.