Pentane Production as an Index Of. Rancidity in Freeze‐dried Pork

Abstract

Levels of hydrocarbon in the headspace over freeze-dried pork was measured to evaluate rancidity. At the same time, the -pork was given to a sensory panel to describe the degree of rancid odor. When the pentine level in the headspace reached about 0.05 ~1, 100% of the. panel described the pork as rancid. In the early stage of rancidity, the pentane production levels were not correlated with the rancid odor scores. However, overall pattern of the pentane production was significantly correlated with that of the rancid scores. The correlation coefficient (0.88) was significant at the 99% level. Serum rubber caps used for sealing the sample containers to facilitate headspace gas sampling absorbed hydiocarbons significantly. The extent of the hydrocarbon absorption increased with increasing chain length of the hydrocarbons, i.e., hexane > pentane > butane > propane. Teflon tape-covered silicone rubber septa could alleviate this problem.

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.…”

Moisture Loss and Lipid Oxidation for Precooked Ground‐Beef Patties Packaged in Edible Starch‐Alginate‐Based Composite Films

“…Pentane is another volatile marker of lipid oxidation (Seo and Joel 1980) and may be a more reliable measure of oxidation than the aldehydes due to its inert short-chain hydrocarbon structure, which does not undergo any further reactions (Loliger 1990). Pentane was the major volatile identified in each of the samples in this study.…”

TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging

“…Measurement of some of the other breakdown products of autoxidation provides another promising approach to assessment of lipid oxidation. Using gas chromatographic (GC) analysis in conjunction with sensory panel evaluation, the most common volatiles measured as indicators of lipid oxidation have been hexanal, pentane, pentanal, heptanal, 2,4-decadienal, and 2,3-octanedione (Bailey et al, 1980;Cross and Ziegler, 1965;Dupuy et al, 1976;Fioriti et al, 1974;Fritsch and Gale, 1977;Reineccius, 1979;Ruenger et al, 1978;Seo and Joel, 1980;Shahidi et al, 1987;St. Angelo et al, 1987).…”