Premium
PRODUCTION AND BINDING OF MALONALDEHYDE DURING STORAGE OF COOKED PORK
Author(s) -
BIDLACK WAYNE R.,
KWON TAIWAN,
SNYDER HARRY E.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02720.x
Subject(s) - chemistry , food science , sephadex , elution , lipid oxidation , chromatography , biochemistry , enzyme , antioxidant
Cooked pork samples were stored at 3°C and analyzed for malonaldehyde (MA). MA increased to a maximum and remained there, typical behavior for a food but contrasting with pure lipid oxidation in which MA increases and then decreases as volatile MA is lost. The failure to lose MA in food products may be attributed to MA binding. Water extracts of cooked pork samples (representing approximately l /3 of the total MA) were fractionated on G‐10 Sephadex and analyzed for MA. With increasing storage time, a definite change in elution pattern from free MA to bound MA took place; the binding was not to protein or amino acids.