Antioxidant Properties of Dried Plum Ingredients

Journal of Food Science. Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage

Vol. 73, Nr. 5, 2008 H63-H 71A significant observation in this Texas A&M University study was that dried plums used at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation precooked (PR) or precooked frozen (PF) pork sausage. Dried plums used at 6% was even more effective than BHA/BHT for retarding oxidative rancidity in PF pork sausage patties. All treatments increased moisture and decreased fat content of raw pork sausages, while the addition of 6% dried plums reduced cook yields.