Inhibition of Lipid Oxidation in Pork Bundles Processing by Superheated Steam Frying

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 10, 2004, Pages 2924-2928

  Huang, Tzou Chi ^a   Ho, Chi Tang ^b   Fu, Hui Yin ^c  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b RUTGERS UNIVERSITY   (United States)

^c TAJEN INSTITUTE OF TECHNOLOGY   (Taiwan)

Author keywords

Oxidative stability; Superheated steam; Zousoon (pork bundles)

Indexed keywords

ACETALDEHYDE; ACETONE; FORMALDEHYDE; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE AGENT;

AROMA; ARTICLE; CHROMATOGRAPHY; DERIVATIZATION; FOOD ANALYSIS; FOOD PROCESSING; FRYING; GAS CHROMATOGRAPHY; LIPID OXIDATION; MASS SPECTROMETRY; MEAT INDUSTRY; SENSORY ANALYSIS; WATER VAPOR;

ALDEHYDES; ANIMALS; FOOD HANDLING; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; ODORS; SMELL; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILIZATION;

EID: 2442428562     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030641o     Document Type: Article

References (39)

1. Chang, S. F.; Huang, T. C.; Pearson, A. M. Some parameters involved in production of zousoon-a semi-dry, long fibered pork product. Meat Sci. 1990, 30, 303-325.
2. Leitner, L. Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types. In Properties of Water in Foods; Simatos, D., Multon, J. L., Eds.; Martinus Nijhoff Publishers: Netherlands, 1985; pp 309-329.
3. Huang, T. C.; Chang, S. F.; Lin, C. S.; Shih, Y. C.; Ho, C.-T. Aroma development in Chinese fried pork bundle. In Thermal Generation of Aromas; Parliment, T. H., McGorrin, R. J., Ho, C. T., Eds.; ACS Symposium Series 409; American Chemical Society: Washington, DC, 1989; pp 487-491.
4. Torres, E. A. F. S.; Shimokomaki, M.; Franco, B. D. G. M.; Landgraf, M.; Carvalho, B. C., Jr.; Santos, J. C. Parameters determining the quality of charqui, an intermediate moisture meat product. Meat Sci. 1994, 38, 229-234.
5. Igene, J. O. Lipid, fatty acid composition and storage stability of kilishi, a sun-dried meat product. Trop. Sci. 1988, 28, 153-161.
6. Skibsted, L. H.; Mikkelsen, A.; Bertelsen, G. Lipid-derived off-flavours in meat. In Flavor of Meat, Meat Products and Seafoods; Shahidi, F., Eds.; Blackie Academic and Professional: London, U.K., 1998; pp 215-256.
7. Ahn, D. U.; Jo, C.; Olson, D. G. Headspace oxygen in sample vials affects volatiles production of meat during the automated purge and trap/GC analyses. J. Agric. Food Chem. 1999, 47, 2776-2781.
8. Ahn, D. U.; Wolfe, F. H.; Sim, J. S.; KIM, D. H. Packaging cooked turkey meat patties while hot reduces lipid oxidation. J. Food Sci. 1992, 57, 1075-1077, 1115.
9. Kubota, K.; Hironaka, K.; Suzuki, K.; Hosaka, H. Soaking of superheated, steam treated rice to prepare soaked rice of high level moisture. Nihon Shokuhin Kogyo Gakkai Shi. 1978, 25 (5), 251-256.
10. Weaver, M. L.; Huxsoll, C. C.; Ng, K. C. Sequential heat-cool peeling of tomatoes. Food Technol. 1980, 34 (2), 40-43.
11. Ito, K. A.; Stevenson, K. E. Sterilization of packaging materials using aseptic systems. Food Technol. 1984, 38 (3), 60-62.
12. Fraile, P.; Burg, P. Reheating of a chilled dish of mashed potatoes in a superheated steam oven. J. Food Eng. 1997, 33, 57-80.
13. Urbaniec, K.; Malczewski, J. Experimental investigations of beet pulp drying in superheated steam under pressure. Drying Technol. 1997, 15, 2005-2013.
14. Leistritz, W. Methods of bacterial reduction in spices. In Spices: Flavor Chemistry and Antioxidant Properties; Leistritz, W., Eds.; ACS Symposium Series No. 660; American Chemical Society: Washington, DC, 1997; pp 7-10.
15. Tsukada, N. Application of high-pressure steam and superheated steam for food process. Nippon Shokuhin Kogyo Gakkaishi 1984, 31 (8), 536-545.
16. Webster, C. E. M.; Ledward, D. A.; Lawrie, R. A. Effect of oxygen and storage temperature on intermediate moisture meat products. Meat Sci. 1982, 6, 111-121.
17. Poste, L. M.; Willemot, C.; Butler, O.; Patterson, C. Sensory aroma scores and TBA values as indices of warmed-over flavor in pork. J. Food Sci. 1986, 51, 886-888.
18. Kuo, M. C.; Zhang, Y.; Hartman, T. G.; Rosen, R. T.; Ho, C. T. Selective purge and trap method for the analysis of volatile pyrazines. J. Agric. Food Chem. 1989, 37, 1020-1022.
19. Huang, T. C.; Huang, L. Z.; Ho, C. T. Mechanistic studies on the formation of thiazolidine and structurally related thiazines in a cysteamine/2,3-butanedione model system. J. Agric. Food Chem. 1998, 46, 224-227.
20. Toschi, T. G.; Bendini, A.; Ricci, A.; Lercker, G. Pressurized solvent extraction of total lipids in poultry meat. Food Chem. 2003, 83, 551-555.
21. Shanta, N. C., Decker, E. A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J. Am. Oil Chem. Soc. 1994, 77, 421-424.
22. Rhee, K. S. Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat. J. Food Sci. 1978, 43, 1776-1778.
23. Wang, F. S.; Jiang, Y. N.; Lin, C. W. Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging. Meat Sci. 1995, 40, 93-101.
24. Ashgar, A.; Gray, J. I.; Buckley, D. J.; Pearson, A. M.; Booren, A. M. Perspectives on warmed-over flavor. Food Technol. 1988, 42, 102.
25. Shahidi, F.; Rubin, L. J.; D'Souza, L. A. Meat flavor volatiles: a review of the composition, techniques of analysis and sensory evaluation. CRC Crit. Rev. Food Sci. Nutr. 1986, 24, 141-243.
26. Kanner, J.; German, J. B.; Kinsella, J. E. Initiation of lipid peroxidation in biological systems. CRC Crit. Rev. Food Sci. Nutr. 1987, 25 (4), 317-363.
27. Fernández, J.; Pérez-Alvarez, J. A.; Ferná ndez-Lòpez, J. A. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem. 1997, 59, 345-353.
28. Dahle, L. K.; Hill, E. G.; Holman, R. T. The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters. Arch. Biochem. Biophys. 1962, 98, 253-261.
29. Ventanas, J.; Córdoba, J. J.; Antequera, T.; Garcia, C.; López-Bote, C.; Asensio, M. A. Hydrolysis and Maillard reactions during ripening of Iberian ham. J. Food Sci. 1992, 57, 813-815.
30. Yasuhara, A.; Shibamoto, T. Analysis of aldehydes and ketones in the headspace of heated pork fat. J. Food Sci. 1989, 54, 1471-1472.
31. Berdagué, J. L.; Denoyer, C.; Le Quéré, J. L.; Semon, E. Volatile components of dry-cured ham. J. Agric. Food Chem. 1991, 39, 1257-1261.
32. Igene, J. O.; Pearson, A. M. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. J. Food Sci. 1979, 44, 1285-1290.
33. Igene, J. O.; Pearson, A. M.; Dugan, L. R.; Price, J. F. Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chem. 1980, 5, 263-276.
34. Artz, W. E.; Perkins, E. G.; Salvador-Henson, L. Characterization of the volatile decomposition products of oxidized methyl arachidonate. J. Am. Oil Chem. Soc. 1993, 70, 377-382.
35. Josephson, D. B.; Glinka, J. Formation of influential flavor components through water-mediated Retro-Aldol conversions of α,β-unsaturated carbonyls. In Thermal Generation of Aromas; Parliament, T. H., McGorrin, R. J., Ho, C. T., Eds.; ACS Symposium Series No. 610; American Chemical Society: Washington, DC, 1995; pp 242-246.
36. Mottram, D. S.; Edwards, R. A.; MacFie, H. J. H. A comparison of the flavour volatiles from cooked beef and pork meat systems. J. Sci. Food Agric. 1982, 33, 934-944.
37. Guadagni, D. G.; Buttery, R. G.; Okana, S. Odour threshold of some organic compounds associated with food flavours. J. Sci. Food Agric. 1963, 14, 761-765.
38. Witte, V. C.; Krause, G. F.; Bailey, M. E. A new extraction method for determine 2-thobarbituric acid values of pork and beef during storage. J. Food Sci. 1970, 35, 582-585.
39. Jensen, A. S.; Anderson, V. Drying of beet pulp in superheated steam under pressure. Proceedings of the Sugar Processing Research Conference, 1992; pp 131-148.