Thiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P<0.01) reduced lipid oxidation in cooked steaks during refrigerated storage (ε4°C) for 8 days, and in raw steaks stored at − 30°C for 8 mo. Lipid stability was not enhanced by OR/STPP treatments compared to STPP treatments. Water‐soluble OR/STPP did not result in significantly (P>0.05) greater lipid stability than oil‐soluble OR/STPP treatments. Hexanal content significantly (P<0.01) increased after 8 mo frozen storage.
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LIU et al. (1992) studied this question.
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