Light‐induced flavour deterioration. The effect of exposure to light of pork luncheon meat containing erythrosine

Chan, Henry; Levett, Gordon; Griffiths, Nerys M.

doi:10.1002/jsfa.2740280403

Cited by 8 publications

(2 citation statements)

References 12 publications

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“…Color stability of meat products under retail conditions is affected by factors such as product pH, addition of salt, packaging material, storage temperature and exposure to light (Bertelsen and Skibsted, 1987;Andersen et al, 1989;Torres et al, 1988;Chen et al, 1989;Andersen et al, 1990). Many such factors are the same as those which have been found to determine oxidative stability of lipids and, thereby, taste and odor of meat products (Lea, 1931;Lentz, 1971;Satterlee and Hansmeyer, 1974;Chan et al, 1977;Whang et al, 1986). The color change in meat from attractive bright red to unacceptable brown hues occurring during processing and storage is primarily due to formation of the oxidized pigment metmyoglobin from oxymyoglobin (Walters, 1974).…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt

Andersen¹,

Skibsted²

1991

Journal of Food Science

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Salt (1%) and light effects on oxidative deterioration were followed during freezer storage (-18°C) in a display cabinet. Oxymyoglobin oxidation and lipid oxidation were strongly accelerated by added salt and more moderately by exposure to fluorescent light. The light-dependent lipid oxidation was prevented by using packaging material with incorporated W-light absorber. However, a W-light absorber only yielded partial protection against discoloration. The two oxidation processes showed similarities in progression. In contrast to color deterioration, lipid oxidation showed an initial lag period in agreement with previous indications that pigment oxidation was an initiator of lipid oxidation in beef during freezer storage. MATERIALS & METHODS Product and packagingPost-rigor pork (shoulder) was obtained from a local slaughter house (Skoleslagteriet, Roskilde, Denmark). 1% NaCl (analytical grade) was added to half the meat, and that with, as well as without, 1% salt was ground through a 0.3 cm plate. Resulting minced products (17% fat, 18% protein, as analyzed by standard methods) were formed into pork patties (approximate thickness 1 cm, 75 g) and packed (2 patties/ pouch) using two different types of polyethylene packaging materials, with and without added hydroxyl-benzophenone as W-light absorber ( Table 1). The packs were frozen in a blast freezer (air temperature =3YC) to a product centre temperature -10°C.

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Section: Introductionmentioning

confidence: 99%

Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt

Andersen¹,

Skibsted²

1991

Journal of Food Science

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“…Singlet oxygen can be produced by photosensitizers such as chlorophyll in soybean oil (Lee and Min 1988, 1990), riboflavin in milk (Li and others 2000), and myoglobin and its derivative in meat (Whang and Peng 1988). FD &C Red Nr 3, which has been used to improve the appearance of processed foods, is a good photosensitizer leading to lipid oxidation in pork products, methyl linoleate, cholesterol, and model food systems (Chan and others 1977; Umehara and others 1980; Chung and others 1997; Yang and others 2002).…”

Section: Introductionmentioning

confidence: 99%

Quenching Mechanism and Kinetics of Ascorbic Acid on the Photosensitizing Effects of Synthetic Food Colorant FD&C Red Nr 3

Yang

Min

2009

Journal of Food Science

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The pH effect on the oxidative stability of ascorbic acid in the presence of food colorant FD&C Red Nr 3 during storage with or without light was investigated. The quenching mechanism and kinetics of ascorbic acid on the FD&C Red Nr 3 photosensitized oxidation in an aqueous system at 25 degrees C were also studied by measuring the degradation of ascorbic acid or depletion of headspace oxygen. Red Nr 3 had no influence on the oxidation of ascorbic acid under dark storage, but accelerated its oxidation rate under light storage. The oxidative stability of ascorbic acid decreased as the pH increased from 4 to 7 under light without FD&C Red Nr 3. The quenching rates of ascorbic acid on the singlet oxygen by measuring the degradation of ascorbic acid in the presence of Red Nr 3 under light storage were 1.53 +/- 0.15 x 10(8), 1.86 +/- 0.25 x 10(8), and 1.19 +/- 0.12 x 10(8) M(-1)S(-1) at pH 4, 5.6, and 7, respectively.

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Light‐induced Flavour Deterioration. Exposure of Potato Crisps to Light and its Effect on Subsequent Storage in the Dark

1978

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The flavour changes and extent of oxidation in crisps that had been exposed to light were studied by flavour difference assessment and peroxide value. When the crisps were examined immediately after illumination, both mean flavour difference ratings and peroxide values increased with the duration of exposure. When the crisps were stored for different periods after a fixed duration of exposure, an increase of flavour difference was observed without concomitant increase in peroxide value. The observation that the storage in the dark after illumination is different to exposure to light alone is significant because actual conditions of storage of food products usually involve both light and dark periods.

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Light‐induced flavour deterioration. The effect of exposure to light of pork luncheon meat containing erythrosine

Cited by 8 publications

References 12 publications

Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt

Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt

Quenching Mechanism and Kinetics of Ascorbic Acid on the Photosensitizing Effects of Synthetic Food Colorant FD&C Red Nr 3

Light‐induced Flavour Deterioration. Exposure of Potato Crisps to Light and its Effect on Subsequent Storage in the Dark

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