Oxidation Changes Affecting Odor and Flavor of Freeze-Dried Meats

Chipault, J. R.; Hawkins, John M.

doi:10.21236/ad0619440

1965

DOI: 10.21236/ad0619440

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Oxidation Changes Affecting Odor and Flavor of Freeze-Dried Meats

J. R. Chipault¹,

John M. Hawkins²

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1976

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Hydrocarbon Production From Freeze‐dried Meats

Seo

1976

Journal of Food Science

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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.

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Hydrocarbon Production From Freeze‐dried Meats

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1976

Journal of Food Science

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Composition of Dehydrated Protein Extracts From Poultry Bone Residue

Opiacha¹,

Mast

MacNeil

1994

Journal of Muscle Foods

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The composition of protein extracted from poultry bone residue by an alkali solution @H 10 f 0.05) and recovered by freeze-drying was determined. The dried extract contained approximately 60% protein. Calcium, phosphorus, magnesium, zinc, and lend were not substantially extractedfrom the bone residue; however, iron, copper, sodium, and potassium were concentrated by the process. SDS-PAGE patterns of the extracts were similar to poultry muscle tissue. The predominant amino acids in the extract were glutamic acid, aspartic acid, glycine, leucine, and lysine. Hydroxyproline was detected in the extract indicating the presence of collagenous material. The major fatty acids in the extract were oleic (38.7%), palmitic (23.1 %), linoleic (15.3 %), stearic (7.0%), and palmitoleic (6.77%) acid. )Deceased. 4Send correspondence to:

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Oxidation Changes Affecting Odor and Flavor of Freeze-Dried Meats

Cited by 2 publications

References 0 publications

Hydrocarbon Production From Freeze‐dried Meats

Hydrocarbon Production From Freeze‐dried Meats

Composition of Dehydrated Protein Extracts From Poultry Bone Residue

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