Analysis of free radical production in meat in the physicochemical conditions of storage and cooking
Oueslati, Khaled | Promeyrat, Aurélie | Daudin, Jean-Dominique | Gatellier, Philippe
During meat processes (chilled storage, curing, cooking…), the production of free radicals (superoxide O2°- and hydroxyl HO°), due to iron reaction with oxygen and peroxides, leads to oxidative damages on proteins and lipids. Our aim was to determine and predict the kinetic laws governing the free radical production according to the physicochemical environment. Experiments were carried out on model systems which mimic the physicochemical conditions in meats during storage or cooking (pH 6, ionic strength of 0.24 M, and temperatures varying from 4 to 75°C) using the two major oxidants in meat: Fe2+ and H2O2. Free radical production kinetics were measured for many conditions using specific probes. A stoichio-kinetic mathematical model of the Fenton process which involved a Fe(II)/Fe(III) redox oxidative cycle was elaborated. Amounts of generated free radicals were related to temperature and iron content from the experiments and the activation energy of the chemical reaction that initiate O2°- production in biological systems was estimated at 55 kj/mol. from comparison of calculations with measurements.
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Эту запись предоставил National Institute for Agricultural Research