Analysis of the Early Stages of Lipid Oxidation in Freeze-Stored Pork Back Fat and Mechanically Recovered Poultry Meat

Abstract

An analytical method that can detect low levels of oxidation in food earlier than a sensory panel would be a valuable tool for food manufacturers as well as research institutes. Two model matrixes, pork back fat and mechanically recovered poultry meat (MRPM), were freeze-stored in air at -20 degrees C for 26 weeks. Peroxide value, thiobarbituric acid reactive substances, volatiles analyzed with dynamic headspace gas chromatography-mass spectrometry (GC-MS) and a gas-sensor array technique (electronic nose), chemiluminescence, and front-face fluorescence were evaluated against sensory analysis with regard to detection of early oxidation and correlation with sensory data. Fluorescence and GC-MS could detect oxidative changes in pork back fat earlier than the sensory panel and the electronic nose at the same time. The three methods were highly correlated with sensory attributes (r = 0.8-0.9). GC-MS gave the best results with regard to detection of small oxidative changes in MRPM.

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

“…Sahar et al (2009b) confirmed the obtained results recently on chicken meat since FFFS was found to be able to determine heterocyclic aromatic amines in grilled meat. The obtained results confirmed the previous findings of Olsen et al (2005) who monitored poultry meat freezestored in air at −20°C for 26 weeks and stated that FFFS and gas chromatography coupled with mass spectrometry could detect oxidative changes in pork back fat earlier than the sensory panel and the electronic nose could. However, the correlation of fluorescence spectra with sensory analyses was found to be poorer and less than that observed between sensory analysis and gas chromatography with mass spectrometry.…”

Fluorescence in aldehyde model systems related to lipid oxidation

“…For model systems 1 and 2: 1 ml of mixture was injected splitless on an Agilent 6890 GC System with an Agilent 5973 Mass Selective Detector (EI, 70 eV) (Olsen et al, 2005). The samples were measured after 28 days of reaction.…”

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

“…These results could be explained by the quick reaction of peroxides to form secondary byproducts. Olsen et al [2005] also reported with respect to the peroxide value results from pork back fat, that hydroperoxides decomposed to secondary oxidation products at a faster rate than new hydroperoxides were formed. Nollet & Todra [2009] explained using the redox reaction that the use of hydroperoxides as an indicator of lipid oxidation is limited because of their transitory nature.…”