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Freeze‐dried turkey muscle I.—Changes in nitrogenous compounds and lipids of dehydrated turkey during storage
Author(s) -
Fishwick M. J.,
Zmarlicki S.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210313
Subject(s) - chemistry , browning , autoxidation , food science , lipid oxidation , nitrogen , hydrolysis , maillard reaction , moisture , warehouse , biochemistry , chromatography , organic chemistry , antioxidant , marketing , business
Changes in proteins and lipids were followed during the storage of freeze‐dried turkey breast muscle in air and in nitrogen. Oxidation of sulphydryl groups accounted for part of the oxygen uptake of air‐stored samples, and was accompanied by a decrease in soluble nitrogen greater than in controls stored in nitrogen. The major deteriorative process at low moisture content was a type of ‘lipid’ browning reaction which was dependent on oxygen and caused discoloration and objectionable odours. Autoxidation of lipids catalysed by haem pigments and resulting in rancid flavours was not a major deteriorative process in freeze‐dried turkey muscle. Lipid hydrolysis occurred at water contents of 8·2 and 5·4% but not at 0·8%.