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Hydroperoxide formation in different lean meats
Gu Yi1, Anna Haug, Nicole Frost Nyquist
1Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway. yi.gu@umb.no
Food Chemistry
|July 23, 2013
Summary
Toxic peroxides can form in raw meat. Beef and pork had higher peroxide levels than lamb and chicken. Peroxide levels peaked within 2-4 hours and decreased at lower pH levels.
Area of Science:
- Food Science
- Toxicology
- Biochemistry
Background:
- Peroxides are toxic compounds found in the human digestive system.
- Understanding peroxide formation in meat is crucial for food safety and quality.
Purpose of the Study:
- To investigate the hydroperoxide formation potential in lean fresh meat (beef, lamb, pork, chicken).
- To analyze the factors influencing peroxide formation, including pH and incubation time.
Main Methods:
- Collected lean fresh meat samples (beef, lamb, pork, chicken).
- Determined total peroxides by analyzing protein-bound peroxides and hydroperoxide compounds in water-methanol and chloroform extracts.
- Examined hydroperoxide formation at various pH values and incubation times using beef and chicken samples.
Main Results:
- Total peroxide levels ranked: beef > pork > lamb > chicken.
- Peroxides were transient, peaking at 2-4 hours of incubation at 37°C.
- A decrease in pH from 7 to 1.5 reduced peroxide levels by 10-20%.
- Non-polar peroxide formation was mainly influenced by fatty acid composition and hemin content (70%).
- Liposome addition increased protein-bound peroxides by 40%.
Conclusions:
- Meat type significantly impacts hydroperoxide formation potential, with beef and pork showing higher levels.
- Environmental factors like pH and incubation time influence peroxide stability.
- Fatty acid composition and hemin content are key drivers of non-polar peroxide formation.
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