Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

Escudero, Rosa; Valhondo, Margarita; Ordóñez, J.A.; Hoz, Lorenzo de la; Cabeza, María Concepción; Diego, Raquel Velasco de; Cambero, M.I.

doi:10.1016/j.foodchem.2012.02.045

Cited by 5 publications

(2 citation statements)

References 27 publications

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“…For ESR direct measurement samples (solid), the sliced beef roasted at 160 • C for 20 min was lyophilized at −63 • C for 36 h, and then ground to powder for ESR measurement [18]. The lyophilized raw beef powder was used as a control.…”

Section: Preparation For Radical Determination By Esrmentioning

confidence: 99%

“…Electron spin resonance (ESR), also called electron paramagnetic resonance (EPR), is a technique to directly and specifically detect chemical species with unpaired electron(s) such as free radicals [17]. ESR has been widely applied to detect radical formation in food research [18][19][20]. The objective of the present work is to investigate the influences of roasting conditions and water content on the free radical formation in roasted beef by using ESR.…”

Section: Introductionmentioning

confidence: 99%

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Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat

Bao

Zhu

Ren

et al. 2020

Foods

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Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals was investigated. The results showed that the high temperature, high heat transfer rate, and high polyunsaturated fatty acid (PUFA) content resulted in high radical content in roasted meat, while the high water content in meat retarded radical formation. The 0.03% addition of tea polyphenols (TPP) significantly reduced radical formation during roasting (p < 0.05), whereas the 0.03% rosemary extract (RE) had no significant inhibitory effect (p > 0.05). These results suggested that water retention and the addition of TPP would decrease radical generation during the roasting of meat.

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Section: Preparation For Radical Determination By Esrmentioning

confidence: 99%