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ASSESSMENT OF AUTOXIDATION IN FREEZE-DRIED MEATS BY A FLUORESCENCE ASSAY.

Author(s) : KAMAREI A. R., KAREL M.

Type of article: Article

Summary

A SIMPLE AND SENSITIVE FLUORESCENCE-MEASURING TECHNIQUE WAS DEVELOPED TO ASSESS EXTENT OF LIPID OXIDATION IN FREEZE-DRIED MEATS. SOLVENT EXTRACTS OF RECONSTITUTED STORED SAMPLES WERE ASSAYED BY FLUORIMETRY. PRESENCE OF 100 PPM TBHQ (MONOTERTIARY BUTYLHYDROQUINONE), ABSENCE OF OXYGEN, AND COMPRESSION OF MEAT BEFORE FREEZE-DRYING, WHICH PROTECT AGAINST OXIDATION ALSO RESULT IN CORRESPONDING REDUCTIONS OF THESE RATIOS.

Details

  • Original title: ASSESSMENT OF AUTOXIDATION IN FREEZE-DRIED MEATS BY A FLUORESCENCE ASSAY.
  • Record ID : 1985-1336
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 6; 1984.11-12; 1517-1520; 1524; 7 fig.; 1 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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