Estimation of monocarbonyl compounds in rancid foods

Pool, M. F.; Klose, A. A.

doi:10.1007/bf02646550

Cited by 51 publications

(20 citation statements)

References 14 publications

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“…One ml of the methanol extract was mixed with 9 ml of chloroform-acetic acid (1:3, v/v) solution and iodometrically titrated with a standardized 10 -3 N solution of Na 2 S 2 0 3. Total carbonyl concentrations were determined by the 2,4-dinitrophenylhydrazine method (19,21). Since Ema x and Area x of the hydrazones formed from different carbonyls have been reported to remain relatively constant (19,21), acetophenone (Eastman Kodak, Co., Rochester, NY) was used to provide a standard curve for calibration at each sampling period.…”

Section: Methodsmentioning

confidence: 99%

Reactions between peroxidizing lipids and histidyl residue analogues: Enhancement of lipid oxidation and browning by 4‐methylimidazole

Yong

Karel

1978

Lipids

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As a part of our study on the interactions between peroxidizing lipids and the histidyl imidazole side-chain in simple, low-moisture model systems, 4-methylimidazole (4MI) was reacted with methyl linoleate (ML). This analogue was chosen to avoid interference from other functional groups in histidine (free base) or in proteins. Changes in the concentrations of lipid hydroperoxides, carbonyls, 4MI, and brown pigments were followed over a period of 24 days. The results indicate that 4MI exhibits significant prooxidative activity by reducing the induction period as well as by enhancing the formation of brown pigments. These effects are more pronounced at high 4MI/MI molar ratios and under basic pH's. Upon interactions with peroxidizing ML, as much as 44% of initially present 4MI was destroyed by the sixth day of incubation.

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Section: Methodsmentioning

confidence: 99%

Reactions between peroxidizing lipids and histidyl residue analogues: Enhancement of lipid oxidation and browning by 4‐methylimidazole

Yong

Karel

1978

Lipids

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“…The extracted carbonyl compounds were allowed to immediately react in the boiling benzene solution with the 2,4-dinitrophenyl hydrazine. The analysis for monocarbonyl compounds was carried out according to the method of Pool and Klose (10). The remaining 9 g. of beef was extracted for 8 hours in a Soxhlet apparatus with peroxide free petroleum ether.…”

Section: Methodsmentioning

confidence: 99%

FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEF^a

Tappel

1956

Journal of Food Science

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Dehydrated meats of good organoleptic quality and functional properties can be produced in the form of steaks, chops, roasts, and stew meat by the method of freeze-drying (3,13). Since the primary value of freezedried meat, especially for the military forces, lies in its storage stability a t elevated temperatures, studies of its mechanism of deterioration become important.The mechanisms of deterioration of freeze-dried meat may be conveniently divided into those of oxidative and those of non-oxidative deterioration. Since the oxidative deterioration of such dehydrated foods as meat, milk, and eggs can be prevented by commercial gas packing the mechanisms of this deterioration have not been completely investigated (2, 9, 11).Except for the work of the British, which has been recently reviewed by Sharp ( l l ) , the information available on oxidative deterioration of dehydrated meats is generally meager. I n precooked air and vacuum dehydrated pork, the oxidation of unsaturated fatty acids is known to play a dominant role. It has been recognized that the oxidation of the non-lipid fraction especially in dehydrated beef is also an important mode of oxidative deterioration. This mechanism of the non-lipid oxidative deterioration of dehydrated meat has not been investigated. Principally because of oxidative pigment changes, the oxidative deterioration of freeze-dried raw meat assumes greater significance than the oxidative deterioration of dehydrated meat which was produced at high temperatures.The rate of oxygen absorption, the effect of oxygen on the flavor, and changes in peroxide value of freeze-dried raw beef have been measured by the British workers (11). Available oxygen had a pronounced detrimental effect on flavor of freeze-dried beef held in storage at 37°C. and 15°C. The loss of the bright pink color of freeze-dried beef was noted. It was found that the large oxygen absorption and the corresponding deterioration could be prevented by tight packing of the minced freeze-dried meat in cans. This paper reports research directed toward establishing the mechanism of the oxidative deterioration of freeze-dried beef. It was found that the protein portion of freeze-dried beef was more oxygen labile than was heretofore expected. Oxidation of the non-ether-extractable lipids appears to a This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned number 587 in the series of papers approved for publication.

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“…2 To whom correspondence should be addressed. and meat (Pool and Klose, 1951). The amount and kind of carbonyl constituents are variable and dependent upon the extent of oxidation during cooking (Lineweaver and Pippen, 1961).…”

Section: Introductionmentioning

confidence: 99%

Effects of Frying Shortening Quality, Holding Conditions, and Reheating on Selected Flavor Volatiles of Deep-Fat Fried Chicken Parts

Waimaleongora-Ek

Chen

1986

Poultry Science

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Broiler parts were fried in fresh, used, or extensively used shortening. Major flavor volatile contents of the shortenings and the fried parts were analyzed.The extensively used shortening had higher (P<.05) unsaturated and total carbonyl contents than the fresh shortening. Parts fried in shortening with high carbonyl contents resulted in high carbonyl contents in the skin and coating portions of the fried parts, while no effect was detected in the meat. Extended shortening usage did not increase the H 2 S content of the shortening; however, breast meat from parts fried in fresh shortening were higher in H 2 S than those fried in used or extensively used shortening. Shortening quality had no effect on the CH 3 SH and free NH, contents of fried chicken.Holding fried chicken at 60 C for 3 hr, 2 to 4 C for 24 hr or -18 C for 24 hr did not alter the tested volatiles. Reheating refrigerated and frozen chicken parts also had no effect on the carbonyl and H 2 S contents except in skin and coating portions of the frozen parts. The CH 3 SH and free NH 3 contents of the refrigerated skin and coating portions decreased (P<.05) during the reheating process. (

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Estimation of monocarbonyl compounds in rancid foods

Cited by 51 publications

References 14 publications

Reactions between peroxidizing lipids and histidyl residue analogues: Enhancement of lipid oxidation and browning by 4‐methylimidazole

Reactions between peroxidizing lipids and histidyl residue analogues: Enhancement of lipid oxidation and browning by 4‐methylimidazole

FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEF^a

Effects of Frying Shortening Quality, Holding Conditions, and Reheating on Selected Flavor Volatiles of Deep-Fat Fried Chicken Parts

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Estimation of monocarbonyl compounds in rancid foods

Cited by 51 publications

References 14 publications

Reactions between peroxidizing lipids and histidyl residue analogues: Enhancement of lipid oxidation and browning by 4‐methylimidazole

Reactions between peroxidizing lipids and histidyl residue analogues: Enhancement of lipid oxidation and browning by 4‐methylimidazole

FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEFa

Effects of Frying Shortening Quality, Holding Conditions, and Reheating on Selected Flavor Volatiles of Deep-Fat Fried Chicken Parts

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Product

Resources

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FREEZE‐DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEF^a