Influence of heating time and oxygen availability on lipid oxidation in meat emulsions

Abstract

The aim of the present study was to investigate the effect of heating time and oxygen availability on lipid oxidation during chill storage, using different step indicators, in a meat emulsion model. Lipid oxidation was measured by conjugated dienes, hydroperoxides and 2‐thiobarbituric acid reactive substances formation on raw and cooked meat emulsion at 80 °C in different oxygen availability bags, at 0 °C during 35 d. The results obtained showed that heat treatment and oxygen availability affected conjugated dienes, hydroperoxides and 2‐thiobarbituric acid reactive substances formation during chill storage. Besides cooked meat emulsion did not have a similar behaviour to that of raw samples. Thus, is very important to follow primary and secondary products of oxidative deterioration to understand the effect of heat treatment and oxygen availability overall lipid oxidation process in meat emulsion.

Release of copper from embedded solid copper bullets into muscle and fat tissues of fallow deer (Dama dama), roe deer (Capreolus capreolus), and wild boar (Sus scrofa) and effect of copper content on oxidative stability of heat-processed meat

“…In line with previous studies (Andreo, Doval, Romero, & Judis, 2003;Ferioli, Caboni, & Dutta, 2008;Gray, Gomaa, & Buckley, 1996) highest MDA contents were found in meat that had been heat processed and then stored (Fig. 3).…”

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

“…There have been lots of literature reports about MDA production in meat products during storage or cooking. Besides, MDA as the marker to evaluate the oxidation condition of vegetable oils was also reported by many researchers (Andreo et al ., ; Roux et al ., ; Papastergiadis et al ., ; Koh & Surh, ). But our preliminary experiment found that MDA content showed poor correlations with other oxidative indicators, such as peroxide value, acid value and p‐anisidine value, and probably could not be used to evaluate the oxidation of animal fat (lard and tallow) with low PUFA content (unpublished data).…”

Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking

“…But no kinetic data are available on the formation of MA (or TBARS) during cooking. A few studies provide kinetic data to characterize lipid oxidation products in meat either during storage or cooking [3,10,15,16] but no attempt has been made to model the process.…”