Journal
FOOD CHEMISTRY
Volume 187, Issue -, Pages 563-571Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.04.002
Keywords
Krebs cycle substrates; Minced meat; Colour stability; Lipid oxidation
Funding
- Research Council of Norway [NFR184846/I10]
- HERD project Comparison of lamb Carcass and meat quality of Breeds in Western Balkan and Norway achieving improved palatability, sale and sustainability
- TINE SA
- Nortura SA
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Krebs cycle substrates (KCS) can stabilise the colour of packaged meat by oxygen reduction. This study tested whether this reduction releases reactive oxygen species that may lead to lipid oxidation in minced meat under two different storage conditions. KCS combinations of succinate and glutamate increased peroxide forming potential (PFP, 1.18-1.32 mmol peroxides/kg mince) and thiobarbituric acid reactive substances (TBARS, 0.30-0.38 mg malondialdehyde (MDA) equivalents/kg mince) under low oxygen storage conditions. Both succinate and glutamate were metabolised. Moreover, under high oxygen (75%) storage conditions, KCS combinations of glutamate, citrate and malate increased PFP (from 1.22 to 1.29 mmol peroxides/kg) and TSARS (from 0.37 to 0.40 mg MDA equivalents/kg mince). Only glutamate was metabolised. The KCS combinations that were added to stabilise colour were metabolised during storage, and acted as pro-oxidants that promoted lipid oxidation in both high and low oxygen conditions. (C) 2015 Published by Elsevier Ltd.
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