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Kinetic Model of Lipid Oxidation in Foods
Author(s) -
ÖZILGEN S.,
ÖZILGEN M.
Publication year - 1990
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.1365-2621.1990.tb06795.x
Subject(s) - lipid oxidation , yolk , food science , mackerel , cooked meat , chemistry , mathematics , fishery , biology , fish <actinopterygii> , biochemistry , antioxidant
A general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters. Variations of these numerical values were also associated with varying pretreatment and storage conditions.