Document Detail

Kinetics of the formation of radicals in meat during high pressure processing.
MedLine Citation:
PMID:  23442663     Owner:  NLM     Status:  In-Data-Review    
The kinetics of the formation of radicals in meat by high pressure processing (HPP) has been described for the first time. A threshold for the radicals to form at 400MPa at 25°C and at 500MPa at 5°C has been found. Above this threshold, an increased formation of radicals was observed with increasing pressure (400-800MPa), temperature (5-40°C) and time (0-60min). The volume of activation (ΔV(#)) was found to have the value -17mlmol(-1). The energy of activation (E(a)) was calculated to be 25-29kJmol(-1) within the pressure range (500-800MPa) indicating high independence on the temperature at high pressures whereas the reaction was strongly dependent at atmospheric pressure (E(a)=181kJmol(-1)). According to the effect of the processing conditions on the reaction rate, three groups of increasing order of radical formation were established: (1) 55°C at 0.1MPa, (2) 500 and 600MPa at 25°C and 65°C at 0.1MPa, and (3) 700MPa at 25°C and 75°C at 0.1 MPa. The implication of the formation of radicals as initiators of lipid oxidation under HPP is discussed.
Tomas Bolumar; Leif H Skibsted; Vibeke Orlien
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Publication Detail:
Type:  Journal Article     Date:  2012-04-13
Journal Detail:
Title:  Food chemistry     Volume:  134     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2013-02-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  2114-20     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
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