| Kinetics of the formation of radicals in meat during high pressure processing. | |
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MedLine Citation:
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PMID: 23442663 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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. |
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Authors:
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Tomas Bolumar; Leif H Skibsted; Vibeke Orlien |
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Publication Detail:
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Type: Journal Article Date: 2012-04-13 |
Journal Detail:
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Title: Food chemistry Volume: 134 ISSN: 0308-8146 ISO Abbreviation: Food Chem Publication Date: 2012 Oct |
Date Detail:
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Created Date: 2013-02-27 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7702639 Medline TA: Food Chem Country: England |
Other Details:
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Languages: eng Pagination: 2114-20 Citation Subset: IM |
Copyright Information:
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Copyright © 2012 Elsevier Ltd. All rights reserved. |
Affiliation:
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Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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