Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon

The efficacy of four antioxidants for retarding rancidity development and maintaining the palatability of frozen bacon slices were examined. The antioxidants (ascorbic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate) were incorporated into a dry sugar bacon cure alone or in combination. Results indicated that the incorporation of these antioxidants alone or in combination generally reduced rancidity develoment in bacon slices during prolonged frozen storage. However, the combination of BHA, BHT and propyl gallate was the only antioxidant treatment which was effective for extending the frozen storability of bacon slices from the standpoint of flavor desirability and overall palatability. Bacon slices cured in the presence of this antioxidant combination remained acceptable for ca. 84 d longer during frozen storage than bacon cured in the absence of antioxidants.