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oai:www.ideals.illinois.edu:2142/20147 2023-07-10 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Siedler, Arthur J. Henson, Lulu Salvador 2011-05-07T12:30:19Z 2011-05-07T12:30:19Z 10000-01-01 1990 The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm of iron, cooked, and stored at 3.3$\sp\circ$C for 48 hrs. TBA values and off-flavor scores indicated that iron addition enhanced lipid oxidation. Vacuum packaging was effective in minimizing lipid oxidation in the cooked beef products. The thermal decomposition products of methyl arachidonate (oxidized 48 hrs at 37$\sp\circ$C) were separated by capillary GC and identified by GC/MS. Various aldehydes, ketones, aldehyde esters, hydrocarbons and alcohols were identified. The major products included hexanal, methyl 5-oxopentanoate, pentane, methyl butanoate, and 2,4-decadienal. Odor analysis of the oxidation products by GC effluent sniffing showed 22 regions wherein distinct odors could be detected which consisted of green/grassy, cheesy, mushroom, citrusy, floral, fishy, fatty, waxy, among others. These odors could be important to off-odors and off-flavors developed in oxidized food systems containing arachidonate. Made available in DSpace on 2011-05-07T12:30:19Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9114263.pdf: 4469131 bytes, checksum: 022ba36e9a3fb9fee0e3715af7d3ae8d (MD5) Previous issue date: 1990 Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:41:53Z Item is restricted indefinitely. Restriction data tranferred 2014-07-01T11:18:10-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission ETDs are only available to UIUC Users without author permission U of I Only AAI9114263 (UMI)AAI9114263 http://hdl.handle.net/2142/20147 eng Copyright 1990 Henson, Lulu Salvador Agriculture, Food Science and Technology Chemistry, Agricultural Lipid oxidation in food and model system text Food Science and Human Nutrition Food Science University of Illinois at Urbana-Champaign Dissertation Ph.D.