Journal
FOOD CHEMISTRY
Volume 134, Issue 4, Pages 2114-2120Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.013
Keywords
High pressure processing (HPP); Radical formation; Lipid oxidation; Chicken meat; Kinetics
Funding
- Fundacion Alfonso Martin Escudero
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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 400 MPa at 25 degrees C and at 500 MPa at 5 degrees C has been found. Above this threshold, an increased formation of radicals was observed with increasing pressure (400-800 MPa), temperature (5-40 degrees C) and time (0-60 min). The volume of activation (Delta V-#) was found to have the value -17 ml mol(-1). The energy of activation (E-a) was calculated to be 25-29 kJ mol(-1) within the pressure range (500-800 MPa) indicating high independence on the temperature at high pressures whereas the reaction was strongly dependent at atmospheric pressure (E-a = 181 kJ mol(-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 degrees C at 0.1 MPa, (2) 500 and 600 MPa at 25 degrees C and 65 degrees C at 0.1 MPa, and (3) 700 MPa at 25 degrees C and 75 degrees C at 0.1 MPa. The implication of the formation of radicals as initiators of lipid oxidation under HPP is discussed. (C) 2012 Elsevier Ltd. All rights reserved.
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