用等温量热法测定肉和肉制品中脂肪的氧化动力学

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-01 DOI:10.1016/j.foodchem.2025.143653

Abdul Wahab, Rajat Suhag, Giovanna Ferrentino, Ksenia Morozova, Matteo Scampicchio

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引用次数: 0

摘要

脂质氧化显著影响加工肉制品的营养价值和感官特性。本研究采用等温量热法分析了在40 ℃下2,2′-偶氮（2-甲基丙腈）（AIBN）自由基引发剂存在下鸡肉、猪肉、羊肉和斑点脂肪的氧化动力学。等温量热法允许连续监测氧化反应过程中产生的热流，确定关键的动力学参数，如诱导时间（τ），抑制（Rinh）和不抑制（Runi）周期的速率，以及氧化性指数（O.I.）。通过血氧测定和过氧化值测定验证量热数据（R2 = 0.99）。鸡脂肪的τ最长，其次是猪肉；斑点比;羊肉。结果与样品中抗氧化剂（主要是生育酚）的浓度有关。此外，由于脂肪酸组成的不同，脂肪样品的O.I.差异显著（p <； 0.05）。总的来说，等温量热法在同时分析多个样品的同时提供了有价值的动力学见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Oxidation kinetics of fats from meat and meat products by isothermal calorimetry

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Oxidation kinetics of fats from meat and meat products by isothermal calorimetry

Lipid oxidation significantly affects the nutritional value and sensory properties of processed meat products. This study aimed to apply isothermal calorimetry to analyze the oxidation kinetics of fats from chicken, pork, lamb and speck at 40 °C in presence of 2,2′-Azobis(2-methylpropionitrile) (AIBN) radical initiator. Isothermal calorimetry allowed for continuous monitoring of the heat flow developed during the oxidation reaction determining key kinetic parameters such as the induction time (τ), rates of inhibited (R_inh) and uninhibited (R_uni) periods, and oxidizability index (O.I.). The calorimetric data were validated using oximetry and peroxide value measurements (R² = 0.99). Chicken fat exhibited longest τ followed by pork > speck > lamb. The results correlated with the concentration of antioxidants, mainly tocopherols, present in the samples. Furthermore, the O.I. of the fat samples varied significantly (p < 0.05) due to the different fatty acid compositions. Overall, isothermal calorimetry provided valuable kinetic insights while enabling the simultaneous analysis of multiple samples.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.