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Assessment of Autoxidation in Freeze‐Dried Meats by a Fluorescence Assay
Author(s) -
KAMAREI A. R.,
KAREL M.
Publication year - 1984
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.1365-2621.1984.tb12834.x
Subject(s) - chemistry , autoxidation , fluorescence , lipid oxidation , fluorescence spectroscopy , analytical chemistry (journal) , chromatography , ex vivo , excitation wavelength , solvent , biochemistry , antioxidant , quantum mechanics , physics , in vitro
A simple and sensitive fluorescence‐measuring technique was developed to assess extent of lipid oxidation in freeze‐dried meats. Solvent extracts of reconstituted stored samples were assayed by fluorimetry. Spectra of “oxidized” meats show maximum excitation and emission wavelengths of λex = 350 and λem = 440 nm, respectively. At λem of 440 nm, “unoxidized” meats show three peaks in excitation spectrum at λex 1 = 308, λex 2 = 318 (max.), and λex 3 = 350 nm. However, at λex of 350 nm, these samples show a peak at λem = 476 nm. The intensity ratio of λex 3 or λem over λex 2 are useful as sensitive and reliable “internal standards” of lipid oxidation. Presence of 100 ppm TBHQ (monotertiary butylhydroquinone), absence of oxygen, and compression of meat before freeze‐drying, which protect against oxidation also result in corresponding reductions of these ratios.