Changes in the content of lipid autoxidation anad sulfur-containing compounds in cooked beef during storage
1991
Drumm, T.D. | Spanier, A.M.
Changes in the content of carbonyl-and-sulfur-containing compounds were determined for ground beef patties stored at 4 degrees C for 0-4 days. Volatile compounds were isolated by using distillation-extraction techniques and analyzed by using gas chromatography and mass spectrometry. During storage, the content of the lipid autoxidation products showed a significant (P < 0.05) increase; the rate of formation of these compounds generally followed zero-order kinetics and was specific for each individual compound. The content of the heterocyclic sulfur compounds did not change significantly (P > 0.05) with storage. The increase in the content of the aliphatic and cyclic sulfur compounds with storage was significant (P < 0.05). Free-radical reactions, the proposed primary mechanism for lipid autoxidation, may also catalyze the degradation of sulfur-containing compounds and contribute to the increase in the content of the aliphatic and cyclic sulfur compounds.
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