Hexanal as an indicator of the flavor deterioration of meat and meat products
1994
Shahidi, F. | Pegg, R.B.
Hexanal is a dominant oxidation product of linoleic acid. In cooked meats, during the early stages of storage, the level of hexanal increased faster than other aldehydes. Therefore, hexanal may serve as a useful index of lipid oxidation and meat flavor deterioration (MFD) during this period. However, upon extended storage of meat, the content of hexanal declined markedly. Reactions of hexanal with meat components or its further oxidation to hexanoic acid may be responsible for this observation. Hence, caution should be exercised when using hexanal as an indicator of lipid oxidation and MFD. This article reports on the occurrence of hexanal in various cooked muscle foods as well as its suppression by nitrite curing or by treatment with nitrite-free composite systems. The use of hexanal as an indicator of lipid oxidation for cooked meats was compared to the classical 2-thiobarbituric acid test and sensory evaluations.
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