Lipid oxidation in food and model system

The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm of iron, cooked, and stored at 3.3$\sp\circ$C for 48 hrs. TBA values and off-flavor scores indicated that iron addition enhanced lipid oxidation. Vacuum packaging was effective in minimizing lipid oxidation in the cooked beef products. The thermal decomposition products of methyl arachidonate (oxidized 48 hrs at 37$\sp\circ$C) were separated by capillary GC and identified by GC/MS. Various aldehydes, ketones, aldehyde esters, hydrocarbons and alcohols were identified. The major products included hexanal, methyl 5-oxopentanoate, pentane, methyl butanoate, and 2,4-decadienal. Odor analysis of the oxidation products by GC effluent sniffing showed 22 regions wherein distinct odors could be detected which consisted of green/grassy, cheesy, mushroom, citrusy, floral, fishy, fatty, waxy, among others. These odors could be important to off-odors and off-flavors developed in oxidized food systems containing arachidonate.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Henson, Lulu Salvador

Contributors dc:contributor

• Siedler, Arthur J.

• Agriculture, Food Science and Technology
• Chemistry, Agricultural

Statement dc:rights

• Copyright 1990 Henson, Lulu Salvador

Language dc:language

eng

Identifier

AAI9114263
(UMI)AAI9114263

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/20147