Patties from six different formulations containing ground dark turkey meat, water, sodium chloride, and/or potassium chloride were cooked in a microwave oven and stored (4°C) for nine to thirteen days with multiple reheating of the same patties. Thiobarbituric acid analyses revealed that multiple reheating retarded lipid oxidation, including that caused by NaCl (2.0%) which was a pro‐oxidant compared to KCl (2.0%). Sensory panelists rated formulations containing 1.0% KCl more rancid than any others except that containing no added salts. Panelists found no statistical differences in rancidity of patties related to number of times reheated. Author King is affiliated with the Avian Sciences Dept., Univ. of California, Davis, CA 95616. Author Bosch is affiliated with the Facultad de Farmacia, Universidad Complutense de Madrid, Madrid Spain.
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King et al. (1990) studied this question.
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