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Analysis of the Early Stages of Lipid Oxidation in Freeze-Stored Pork Back Fat and Mechanically Recovered Poultry Meat

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Journal of Agricultural and Food Chemistry ; Volume 53. p. 338–348. 2005

Olsen, Elisabeth; Vogt, Kjell Gjermund; Ekeberg, Dag; Sandbakk, M.; Pettersen, Jostein; Nilsson, Astrid

An analytical method that can detect low levels of oxidation in food earlier than a sensory panel would be a valuable tool for food manufacturers as well as research institutes. Two model matrixes, pork back fat and mechanically recovered poultry meat (MRPM), were freeze-stored in air at -20 °C for 26 weeks. Peroxide value, thiobarbituric acid reactive substances, volatiles analyzed with dynamic headspace gas chromatography-mass spectrometry (GC-MS) and a gas-sensor array technique (electronic nose),chemiluminescence, and front-face fluorescence were evaluated against sensory analysis with regard to detection of early oxidation and correlation with sensory data. Fluorescence and GC-MS could detect oxidative changes in pork back fat earlier than thesensory panel and the electronic nose at the same time. The three methods were highly correlated with sensory attributes (r ) 0.8-0.9). GC-MS gave the best results with regard to detection of small oxidative changes in MRPM.

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