Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product

This research evaluated the effect of addition during processing of various concentrations of tocopherol (0–1000 mg/kg) on the subsequent lipid oxidation and rancidity development during frozen storage of two pork products—a coarsely ground cured sausage and an uncured restructured pork roast. The results indicated that tocopherol had little effect on lipid oxidation, as measured by TBARS values and sensory evaluation during frozen storage at −18 °C for 37 weeks for either product. However, lipid oxidation only occurred to a limited extent even in products without tocopherol and was insufficient to cause rancid flavour development. It was, therefore, not possible to determine if tocopherol added during processing was effective as an antioxidant in preventing lipid oxidation in processed pork products during frozen storage.