Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients

Expanded extrudates were produced from pork meat (20%)‐defatted soy flour (25%)‐corn starch mixture, with or without additional ingredients: onion powder (1%), alone or in ombination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). Dried extrudates tored aerobically at 37 °C for 0, 15, 30, or 60 d were evaluated for thiobarbituric acid‐reactive substances (TBARS) measured at 450 nm (TBARS@450) and 530 nm (TBARS@530) and for peroxide value (PV). Both TBARS@450 and TBARS@530 were not useful for assessment of either the ingredients or storage time effect. PV decreased between d 0 and d 30 for some products. However, PVs within a given storage time indicated that all the additional ingredient treatments were antioxidative.