Zur Bewertung der Fett‐Ranzigkeit von gefriergetrocknetem Fleisch mittels der Thiobarbitursäure‐Zahl

Kopecký, A

doi:10.1002/food.19680120113

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1968

DOI: 10.1002/food.19680120113

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Zur Bewertung der Fett‐Ranzigkeit von gefriergetrocknetem Fleisch mittels der Thiobarbitursäure‐Zahl

A Kopecký

Abstract: A. KOPECK* DK 664.92.047.25 : 665. I 12.2 Fleisch, gefriergetrocknet Fett-Ranzigkeit, Bestimmung Es wird eine Modifikation zur Bestimmung der Thiobarbitursaure-Zahl fur die Beurteilung der Fettranzigkeit von gefriergetrocknetem Fleisch ausgearbeitet.

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1976

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“…Insignificant increases in peroxides have been reported in freeze-dried beef (Tappel, 1956) and salmon (Martinez and Labuza, 1968) that had absorbed substantial amounts of oxygen. Although Pazlar et al (1967) have stated that measurements of peroxides are satisfactory to follow the initial stages of autoxidation, and Kopecky (1968) has reported some correlation between peroxide content and thiobarbituric acid (TBA) value in freeze-dried pork, these authors did not investigate absorption of oxygen and the true degree of autoxidation of their samples was unknown. Steinberg (1959) reported an increase in reducing substances in stored freeze-dried beef.…”

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Lipid autoxidation in freeze-dried meats

Chipault¹,

Hawkins²

1971

J. Agric. Food Chem.

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The rapid absorption of oxygen and appearance of off-odors in freeze-dried meats indicate that oxidative deterioration occurs.However, no peroxides were found and changes in spectral absorption of the fat, thiobarbituric acid reactive substances, and reducing capacity of the dried meats were small and could not be correlated with the absorption of oxygen. Of the several objective methods studied, oxygen absorption was the only one that could be used to indicate oxidation. Freeze-dried beef and chicken have been fractionated into their lipid and nonlipid components. The absorption of oxygen by the isolated fractions has been compared to that of the whole tissues. Autoxidation of freeze-dried meats takes place in two stages. The protein-bound lipids autoxidize first, without an induction period, and their initial rate of autoxidation decreases with time. After a period of lower oxygen absorption, the free glyceride fat begins to autoxidize in the autocatalytic manner characteristic of autoxidation in isolated glyceride fats.4 utoxidation of lipid is a serious cause of deterioration /A in freeze-dried meat. Lea (1943) recognized two types of defects in stored freeze-dried meats: a tallowy or oily flavor due to fat oxidation; and a mealy defect ascribed to deterioration of nonfat components.In studies with freeze-dried beef, Tappel ( 1956) and El-Gharbawi and Dugan (1965) found that protein-bound lipids autoxidized readily, whereas the free glyceride fat was very stable. In addition, Tappel (1956) reported that protein could account for 50 to 100% of the total oxygen absorbed by freeze-dried beef. However, Lea et al. (1958) observed that the residual protein of defatted herring meal did not oxidize readily.

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Lipid autoxidation in freeze-dried meats

Chipault¹,

Hawkins²

1971

J. Agric. Food Chem.

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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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Zur Bewertung der Fett‐Ranzigkeit von gefriergetrocknetem Fleisch mittels der Thiobarbitursäure‐Zahl

Abstract: A. KOPECK* DK 664.92.047.25 : 665. I 12.2 Fleisch, gefriergetrocknet Fett-Ranzigkeit, Bestimmung Es wird eine Modifikation zur Bestimmung der Thiobarbitursaure-Zahl fur die Beurteilung der Fettranzigkeit von gefriergetrocknetem Fleisch ausgearbeitet.

Cited by 2 publications

References 3 publications

Lipid autoxidation in freeze-dried meats

Lipid autoxidation in freeze-dried meats

Hydrocarbon Production From Freeze‐dried Meats

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