Hydrocarbon Production From Freeze‐dried Meats

Abstract

The possibility of utilizing hydrocarbon measurement to follow lipid oxidation in freezedried foods was explored. In freeze-dried meats, TBA reactive substances (a common indicator of lipid oxidation) and hydrocarbons were analyzed during storage of control and phosphate treated meats. TBA numbers were initially much higher in control than in phosphate-treated meats, but decreased steadily during storage, prs sumably from reactions with other food components. Malonaldehyde added directly to meat also decreased. Unexpectedly, methane was the major hydrocarbon from both the control and the phosphate treated meats with significant amounts of ethane and propane and traces of butane and pentane. Further evidence is needed on the origin of methane and any relationship between its production and the overall quality of freezedried meats.

Assessment of lipid oxidation and off-flavour development in meat and meat products

“…Measurement of pentane, another dominant breakdown product of linoleic acid, as an indicator of lipid oxidation in freeze-dried muscle foods was reported by Seo (1976) and Seo and Joel (1980). Bigalli (1977) showed that the pentane content relates well with the development of offflavours in several food systems.…”

Importance of the lipid peroxidation biomarkers and methodological aspects FOR malondialdehyde quantification

“…20,68,69 Thus, it could be supposed that the use of colorimetric or fluorimetric techniques may give mistaken results, particularly in situations such as initial stages of human diseases, where lipid peroxidation can be smaller when compared to the non-specific background reaction between TBA and products not derived from lipid peroxidation. 53 …”

Oxidative Deterioration in Dried Fish Model Systems Assessed by Solid Sample Fluorescence Spectrophotometry

“…2). The decrease in TBA number had already been observed in stored freeze-dried meat (Seo, 1976) and was suggested to be the result of reactions of TBA-reactants with proteins and other amino compounds in the meat. These observations demonstrated that conventional indices such as PV and TBA value were not appropriate for determining oxidative deterioration of fish meats.…”