Gå til hovedinnhold
Publisert 2006

Read in English

Publikasjonsdetaljer

Tidsskrift : Journal of Food Science , vol. 71 , p. 364–1 , 2006

Internasjonale standardnummer :
Trykt : 0022-1147
Elektronisk : 1750-3841

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Dahl, Annette Veberg; Olsen, Elisabeth; Vogt, Gjermund; Mielnik, Maria B.; Nilsen, Asgeir; Wold, Jens Petter

Sak : 4

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The purpose of this study was to elucidate the ability of front face fluorescence to measure early lipid oxidation in minced turkey meat, and compare it to other methods for determination of oxidative status such as sensory analysis, dynamic headspace gas chromatography combined with a mass spectrometer (GC-MS), and thiobarbituric acid-reactive substances (TBARS) value. This comparison was performed on one batch of minced turkey meat. The meat was stored at -20 degrees C and -10 degrees C in vacuum or exposed to air. The results showed that fluorescence analysis is a sensitive, nondestructive method for measurement of early lipid oxidation and its rapidity and ease of use facilitates it as a practical screening method in research as well as food production. The level of specific marker compounds for lipid oxidation (for example, I-penten-3-ol) was highly correlated with the fluorescent data.

Kontaktpersoner: