Oxidative susceptibility and photosensitized lipid peroxidation in meats
Abstract
During aerobic storage at 4 and -20 C for 8 and 30 days, respectively, lipid oxidation development in ground turkey skin, thigh and breast was investigated by measuring 2-thiobarbituric acid (TBA) value and monitoring phospholipid fatty acid profile by gas chromatography. Ground thigh had significantly higher (P $<$.01) oxidation than other tissues during storage at 4 C. When stored at 4 and -20 C, arachidonic acid (20:4) decreased significantly (P $<$.05).
Photosensitized initiation in ground turkey and post was also tested using both $\sp1$O$\sb2$ quenchers and electron paramagnetic resonance (EPR) spectroscopy. Light exerted a strong effect on lipid peroxidation. Singlet oxygen was likely produced and initiated lipid peroxidation of ground meat exposed to light with myoglobin as a photosensitizer. Further EPR study showed that the substructure in myoglobin responsible for the photosensitizing activity was protoporphyrin ring. Native myoglobin and apomyoglobin were ineffective as photosensitizers. Hematin was only a weak photosensitizer.
Degree
Ph.D.
Advisors
Peng, Purdue University.
Subject Area
Food science
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