Oxidation in frozen stored cooked ham: control and improvement
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
2000
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Hohenheim, Univ., Diss., 2000 |
| Physical Description: | XI, 208 S. graph. Darst. : 21 cm |
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| 100 | 1 | |a Schopf, Andreas J. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Oxidation in frozen stored cooked ham |b control and improvement |c vorgelegt von Andreas J. Schopf |
| 264 | 1 | |c 2000 | |
| 300 | |a XI, 208 S. |b graph. Darst. : 21 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Hohenheim, Univ., Diss., 2000 | ||
| 650 | 4 | |a Gekochter Schinken - Gefrierlebensmittel - Autoxidation - Ranzigkeit | |
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Record in the Search Index
| _version_ | 1804128304809115648 |
|---|---|
| adam_text | Table of contents
VII
1 INTRODUCTION..............................................................................................................1
2 LITERATURE....................................................................................................................3
2.1 Cooked ham production.................................................................................................3
2.1.1 General scheme for cooked ham production..................................................................3
2.1.2 Raw material.....................................................................................................................3
2.1.3 Preparation of the muscles..............................................................................................4
2.1.4 Brine injection...................................................................................................................4
2.1.5 Tumbling...........................................................................................................................5
2.1.6 Stuffing, Cooking and Cooling.........................................................................................6
2.1.7 Freezing............................................................................................................................7
25 General pathways of autoxidation...............................................................................7
2.2.1 Lipid oxidation...................................................................................................................7
2.2.1.1 Initiation.............................................................................................................................8
2.2.1.2 Propagation......................................................................................................................9
2.2.1.3 Termination.......................................................................................................................9
2.2.1.4 Secondary oxidation products..........................................................................................9
2.2.2 Protein oxidation.............................................................................................................13
2.3 iNmATION OF THE OXIDATION IN MEAT PRODUCTS...............................................................14
2.3.1 Enzymatically mediated oxidation..................................................................................15
2.3.1.1 Xanthine oxidase............................................................................................................15
2.3.1.2 Cytochrome P450 reductase and activated ATP-Fe^..................................................15
2.3.1.3 Cytochrome P450...........................................................................................................15
2.3.1.4 Cyclooxygenase and Lipoxygenase..............................................................................15
2.35 Non-enzymatjcally mediated oxidation..........................................................................16
2.35.1 Extrinsic factors..............................................................................................................16
2.3.2.1.1 Active oxygen species....................................................................................................16
2.3.2.1.1.1 Singlet oxygen and photoxidation..................................................................................17
2.3.2.1.12 Superoxide anion fey) and perhydroxy (HQ,*) radicals..............................................18
2.3.2.1.1.3 Hydrogen peroxide.........................................................................................................18
2.3.2.1.1.4 The hydroxyl radical.......................................................................................................19
2.322 Intrinsic factors................................................................................................................19
2.3.2.2.1 Fat...................................................................................................................................19
2.3222 Phospholipids.................................................................................................................19
2.322.3 Metal tons.........................................................................:..............................................21
2.3.25.4 Water activity..................................................................................................................24
2.322.5 Raw material quality.......................................................................................................25
2.3.3 Effect of processing parameters on the oxidation of cooked ham................................26
2.3.3.1 Effect of storage of the raw muscles..............................................................................26
2.3.35 Mincing............................................................................................................................28
2.3.3.3 Brine composition...........................................................................................................29
2.3.3.3.1 Nitrite...............................................................................................................................29
2.3.3.35 Sodium Chloride.............................................................................................................29
2.3.3.3.3 Ascorbicacid..................................................................................................................30
2.3.3.3.4 Phosphate.......................................................................................................................31
2.3.3.3.5 pH of the brine................................................................................................................31
2.3.3.3.6 Water quality...................................................................................................................33
2.3.3.4 Tumbling.........................................................................................................................33
2.3.3.5 Casings and stuffing.......................................................................................................34
2.3.3.6 Heat treatment................................................................................................................35
2.3.3.7 Cooling/Freezing/Glazing...............................................................................................35
2.3.3.8 Effect of storage temperature........................................................................................37
2.3.3.9 Influence of packaging atmosphere...............................................................................37
2.3.3.10 AnttoxkJants....................................................................................................................39
2.3.3.10.1 Primary antkwidants.......................................................................................................39
£3.3.105 Secondary antioxidants..................................................................................................40
2.3.3.10.3 Rosemary........................................................................................................................40
VIII
Table of contents
2.3.3.10.4 Green tea........................................................................................................................42
2.3.3.10.5 a-Tocopherol and ascorbyl palmitate.............................................................................43
2.3.3.10.6 Citric acid.........................................................................................................................45
2.3.3.11 Interfacial phenomena on the effectiveness of antioxidants.........................................46
2.3.3.12 Use of lipophilic antioxidants in hydrophilic systems.....................................................47
2.4 Measurement of oxidative rancidity............................................................................47
2.4.1 Primary changes and oxidation products.......................................................................47
2.4.2 Secondary oxidation products........................................................................................49
2.45.1 TBA-test...........................................................................................................................49
2.4.2.2 Gas chromatography......................................................................................................50
2.4.2.3 Electronic nose................................................................................................................51
2.45.4 Sensory evaluation.........................................................................................................52
2.4.2.5 Measurement of protein oxidation..................................................................................52
3 material and methods..........................................................................................54
3.1 Machines and equipment................................................................................................54
35 Additives.........................................................................................................................55
35.1 Antioxidants.....................................................................................................................55
35.2 Emulsifiers.......................................................................................................................55
3.3 INFLUENCE OF PROCESSING PARAMETERS ON THE OXIDATION OF COOKED HAMS..................56
3.3.1 Production technology and factors investigated............................................................56
3.3.2 Trials performed..............................................................................................................57
3.3.2.1 Trial 1 Effect of the raw meat pH....................................................................................57
3.355 Trial 2 Effect of light during deboning and cutting..........................................................57
3.3.2.3 Trial 3 Effect of the brine pH...........................................................................................57
3.35.4 Trial 4 Effect of controlled atmosphere during mincing and tumbling...........................58
3.35.5 Trial 5 Effect of the water quality used to prepare the brine..........................................58
3.35.6 Trial 6 Effect of casing material and stuffing conditions................................................58
3.35.7 Trial 7 Effect of cooling and freezing temperature, controlled atmosphere during
freezing, and glazing.......................................................................................................59
3.35.8 Trail 8 Effect of storage temperature and controlled atmosphere.................................60
3.35.9 Repetition........................................................................................................................60
INFLUENCE OF ANTIOXIDANTS ON THE OXIDATION OF COOKED HAMS.....................................60
Production technology....................................................................................................60
Preparation of antioxidant solutions/emulsions..............................................................61
Water soluble antioxidant stock solution........................................................................61
Fat soluble antioxidants and preparation of emulsions.................................................61
Parameters investigated.................................................................................................62
Effect of water soluble (Trial A) and fat soluble (Trial B) antioxidants..........................62
Trial C Effect of antioxidants and emulsifieis.................................................................63
Trial D Effect of antioxidants...........................................................................................63
Analysis..........................................................................................................................64
pH measurement.............................................................................................................64
Salt and fat content.........................................................................................................64
Fatty acid composition....................................................................................................64
Phospholipid hydroperoxides.........................................................................................65
Extraction of total lipids...................................................................................................65
HPTLC separation of total lipid extract...........................................................................65
Phosphotipids..................................................................................................................65
Preparation of the internal standard...............................................................................65
HPTLC separation of total lipid extract...........................................................................67
ELISA-test for determination of carbonyl groups in proteins.........................................67
Derivatization of ham proteins........................................................................................67
Preparation of ELJSA standards.....................................................................................67
Determination of carbonyl-groups..................................................................................67
Table of contents
IX
3.5.6.4 Determination of protein concentration..........................................................................68
3.5.7 TBARS............................................................................................................................68
3.5.8 Headspace-GC analysis for the determination of hexanal...........................................69
3.5.9 Simultaneous steam distillation extraction (SDE)/QC-MS............................................69
3.5.10 Static headspace............................................................................................................70
3.5.11 Electronic nose...............................................................................................................70
3.5.12 Particle size measurement by scattered laser light analysis.........................................70
3.5.13 Sensory evaluation.........................................................................................................71
3.5.13.1 Multisample difference test (rating)................................................................................71
3.5.13.2 Triangle test....................................................................................................................71
3.5.13.3 Two out of five test for differences in colour..................................................................71
4 RESULTS.......................................................................................................................72
4.1 INFLUENCE OF PROCESSING PARAMETERS ON THE OXIDATION OF THE COOKED HAM............72
4.1.1 Trial 1 Effect of the raw meat pH on the oxidation of the cooked hams.......................72
4.1.1.1 Composition of raw material and cooked hams............................................................72
4.1.1.2 Phospholipid hydroperoxides and phospholipids..........................................................72
4.1.1.3 Protein oxidation.............................................................................................................73
4.1.1.4 TBARS............................................................................................................................73
4.1.1.5 Simultaneous steam distillation extraction-gas chromatography (SDE-GC)................74
4.1.1.6 Static headspace............................................................................................................74
4.1.1.7 Electronic nose...............................................................................................................75
4.1.2 Trial 2 Effect of light during deboning and cutting on the oxidation of the cooked
hams...............................................................................................................................76
4.1.2.1 Composition of raw material and cooked hams............................................................76
4.1.2.2 Phospholipid hydroperoxides and phospholipids..........................................................77
4.1.2.3 Protein oxidation.............................................................................................................78
4.1.2.4 TBARS............................................................................................................................78
4.1.2.5 Simultaneous steam distillation extraction-gas chromatography (SOE-GC)................79
4.12.6 Static headspace............................................................................................................79
4.12.7 Electronic nose...............................................................................................................80
4.1.3 Trial 3 Effect of the brine pH on the oxidation of the cooked hams..............................81
4.1.3.1 Composition of raw material and cooked hams............................................................81
4.1.3.2 Phospholipid hydroperoxides and phospholipids..........................................................82
4.1.3.3 Protein oxidation.............................................................................................................83
4.1.3.4 TBARS............................................................................................................................83
4.1.3.5 Simultaneous steam distillation extraction-gas chromatography (SDE-GC)................84
4.1.3.6 Static Headspace...........................................................................................................84
4.1.3.7 Electronic nose...............................................................................................................85
4.1.3.8 Sensory evaluation.........................................................................................................85
4.1.4 Trial 4 Effect of controlled atmosphere during mincing and tumbling on the
oxidation of the cooked hams........................................................................................86
4.1.4.1 Composition of raw material and cooked hams............................................................86
4.1.4.2 Phospholipid hydroperoxides and phospholipids..........................................................87
4.1.4.3 Protein oxidation.............................................................................................................88
4.1.4.4 TBARS................................:...........................................................................................88
4.1.4.5 Simultaneous steam distillation extraction-gas chromatography (SOE-GC)................89
4.1.4.6 Static headspace............................................................................................................89
4.1.4.7 Electronic nose...............................................................................................................90
4.1.5 Trial 5 Effect of the water quality used to prepare the brine on the oxidation of the
cooked hams..................................................................................................................91
4.1.5.1 Composition of raw material and cooked hams............................................................91
4.1.55 Phospholipid hydroperoxides and phospholipids..........................................................91
4.1.5.3 Protein oxidation.............................................................................................................92
4.1.5.4 TBARS............................................................................................................................93
4.1.5.5 Simultaneous steam distillation extraction-gas chromatography (SDE-GC)................93
4.1.5.6 Static headspace............................................................................................................94
4.1.5.7 Electronic nose...............................................................................................................94
4.1.5.8 Sensory evaluation.........................................................................................................95
Table of contents
4.1.6 Trial 6 Effect of casing material and stuffing conditions on the oxidation of the
cooked hams...................................................................................................................96
4.1.6.1 Composition of raw material and cooked hams.............................................................96
4.1.6.2 Phospholipid hydroperoxides and phospholipids...........................................................97
4.1.6.3 Protein oxidation.............................................................................................................98
4.1.6.4 TBARS.............................................................................................................................98
4.1.6.5 Simultaneous steam distillation extraction-gas chromatography (SDE-GC)................99
4.1.6.6 Static headspace...........................................................................................................100
4.1.6.7 Electronic nose..............................................................................................................101
4.1.6.8 Sensory evaluation.......................................................................................................102
4.1.7 Trial 7 Effect of cooling and freezing temperature, controlled atmosphere during
freezing, and glazing on the oxidation of the cooked hams.........................................103
4.1.7.1 Composition of raw material and cooked hams...........................................................103
4.1.7.2 Phospholipid hydroperoxides and phospholipids.........................................................103
4.1.7.3 Protein oxidation...........................................................................................................104
4.1.7.4 TBARS...........................................................................................................................105
4.1.7.5 Simultaneous steam distillation extraction-gas chromatography (SDE-GC)..............106
4.1.7.6 Static headspace...........................................................................................................107
4.1.7.7 Electronic nose..............................................................................................................107
4.1.7.8 Sensory evaluation.......................................................................................................108
4.1.8 Trial 8 Effect of storage temperature and controlled atmosphere on the oxidation
of the cooked hams.......................................................................................................109
4.1.8.1 Composition of raw material and cooked hams...........................................................109
4.1.8.2 Phospholipid hydroperoxides and phospholipids.........................................................110
4.1.8.3 Protein oxidation...........................................................................................................111
4.1.8.4 TBARS...........................................................................................................................111
4.1.8.5 Simultaneous steam distillation extraction-gas chromatography (SDE-GC)..............112
4.1.8.6 Static headspace...........................................................................................................113
4.1.8.7 Electronic nose..............................................................................................................113
4.1.9 Correlations betweeen analytical and sensory methods.............................................114
4.1.9.1 Correlation between PLHP and secondary oxidation products...................................114
4.1.9.2 Correlation between secondary oxidation products themselves and sensory data ...115
4.2 Influence of antioxidants on the oxidation of cooked ham....................................117
4.2.1 Amount of fat in the raw material..................................................................................117
4.2.2 Trial A and B Effect of water and fat soluble antioxidants on the oxidation of the
cooked ham...................................................................................................................117
4.2.2.1 TBARS...........................................................................................................................117
4.2.2.2 Sensory evaluation.......................................................................................................118
4.2.3 Trial C Influence of emulsifiers and antioxidants on the oxidation of the cooked
ham................................................................................................................................119
TBARS...........................................................................................................................119
Trial D Influence of antioxidants on the oxidation of the cooked ham.........................121
Production parameters.................................................................................................121
TBARS...........................................................................................................................122
Hexanal.........................................................................................................................123
Sensory evaluation.......................................................................................................125
Two out of five test for measurement of colour differences........................................127
Correlations between hexanal, TBARS, colour and taste...........................................129
DISCUSSION................................................................................................................130
use of a cooked ham model.........................................................................................130
Influence of production technology.......................................................................132
Correlation between chemical and sensory methods..................................................132
Trial 11nfluence of the pH of the raw meat on the oxidation of the cooked ham........134
Trial 2 Influence of the light exposition of the raw meat on the oxidation of the
cooked ham...................................................................................................................137
Trial 3 Influence of pH of the brine on the oxidation of the cooked ham.....................140
Table of contents
XI
5.2.5 Trial 4 Influence of mincing and tumbling conditions on the oxidation of the
cooked ham..................................................................................................................144
5.2.6 Trial 5 Influence of water quality used in brine preparation on the oxidation of
the cooked ham............................................................................................................147
5.2.7 Trial 6 Influence of casing quality and stuffing conditions on the oxidation of the
cooked ham..................................................................................................................148
5.2.8 Trial 7 Influence of cooling, freezing and glazing on the oxidation of the cooked
ham...............................................................................................................................152
5.2.9 Trial 8 Influence of storage temperature and atmosphere on the oxidation of the
cooked ham..................................................................................................................155
5.3 Influence of antioxidants on the cooked ham oxidation.........................................158
5.3.1 Trial A and B Influence of water-soluble and fat-soluble antioxidants on the
oxidation of the cooked ham........................................................................................158
5.3.2 Trial C Influence of emuteifiers and antioxidants on the oxidation of the cooked
ham...............................................................................................................................160
5.3.3 Trial D Influence of antioxidants on the oxidation of the cooked ham........................162
6 SUMMARY....................................................................................................................165
7 ZUSAMMENFASSUNG................................................................................................167
8 REFERENCES.............................................................................................................173
9 APPENDIX....................................................................................................................197
9.1 Statistical evaluation of sensory data for testing the influence of the
production technology on the oxidation of the cooked ham................................197
9.1.1 Trial 3............................................................................................................................197
9.1.2 Trial 5............................................................................................................................198
9.1.3 Trial 6............................................................................................................................198
9.1.4 Trial 7............................................................................................................................199
9.2 Results of repetition trials......................................................................................200
95.1 Composition of raw material.........................................................................................200
955 Phospholipid hydroperoxides.......................................................................................200
92.3 TBARS..........................................................................................................................200
92A Protein oxidation...........................................................................................................201
9.2.5 Hexanal.........................................................................................................................201
9.2.6 Pentane.........................................................................................................................202
92.7 Sensory.........................................................................................................................202
95.8 Statistical evaluation of sensory data..........................................................................202
95.8.1 Use of additives and high vacuum tumbling................................................................202
9.2.85 Modification of the storage atmosphere......................................................................203
9.3 Influence of antioxioants on the oxidation of the cooked ham.............................205
9.3.1 Design of Trial C...........................................................................................................205
9.35 Design of Trial D...........................................................................................................206
9.3.3 Statistical analysis........................................................................................................206
95.3.1 Evaluation of sensory data...........................................................................................206
9.3.3.1.1 Analysis of the triangle test and the two out of five test..............................................206
9.3.35 Models for analysis of variance...................................................................................207
9.3.35.1 Trial C............................................................................................................................207
95.355 Trial D............................................................................................................................207
9.3.3.3 Correlation analysis......................................................................................................207
9.3.3.3.1 Correlation coefficient of Pearson................................................................................207
9.3.3.35 Correlation coefficient of Spearman............................................................................208
|
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| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XI, 208 S. graph. Darst. : 21 cm |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| record_format | marc |
| spelling | Schopf, Andreas J. Verfasser aut Oxidation in frozen stored cooked ham control and improvement vorgelegt von Andreas J. Schopf 2000 XI, 208 S. graph. Darst. : 21 cm txt rdacontent n rdamedia nc rdacarrier Hohenheim, Univ., Diss., 2000 Gekochter Schinken - Gefrierlebensmittel - Autoxidation - Ranzigkeit Gefrierlebensmittel (DE-588)4156261-6 gnd rswk-swf Ranzigkeit (DE-588)4236071-7 gnd rswk-swf Autoxidation (DE-588)4143725-1 gnd rswk-swf Gekochter Schinken (DE-588)4348582-0 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Gekochter Schinken (DE-588)4348582-0 s Gefrierlebensmittel (DE-588)4156261-6 s Autoxidation (DE-588)4143725-1 s Ranzigkeit (DE-588)4236071-7 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009223805&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Schopf, Andreas J. Oxidation in frozen stored cooked ham control and improvement Gekochter Schinken - Gefrierlebensmittel - Autoxidation - Ranzigkeit Gefrierlebensmittel (DE-588)4156261-6 gnd Ranzigkeit (DE-588)4236071-7 gnd Autoxidation (DE-588)4143725-1 gnd Gekochter Schinken (DE-588)4348582-0 gnd |
| subject_GND | (DE-588)4156261-6 (DE-588)4236071-7 (DE-588)4143725-1 (DE-588)4348582-0 (DE-588)4113937-9 |
| title | Oxidation in frozen stored cooked ham control and improvement |
| title_auth | Oxidation in frozen stored cooked ham control and improvement |
| title_exact_search | Oxidation in frozen stored cooked ham control and improvement |
| title_full | Oxidation in frozen stored cooked ham control and improvement vorgelegt von Andreas J. Schopf |
| title_fullStr | Oxidation in frozen stored cooked ham control and improvement vorgelegt von Andreas J. Schopf |
| title_full_unstemmed | Oxidation in frozen stored cooked ham control and improvement vorgelegt von Andreas J. Schopf |
| title_short | Oxidation in frozen stored cooked ham |
| title_sort | oxidation in frozen stored cooked ham control and improvement |
| title_sub | control and improvement |
| topic | Gekochter Schinken - Gefrierlebensmittel - Autoxidation - Ranzigkeit Gefrierlebensmittel (DE-588)4156261-6 gnd Ranzigkeit (DE-588)4236071-7 gnd Autoxidation (DE-588)4143725-1 gnd Gekochter Schinken (DE-588)4348582-0 gnd |
| topic_facet | Gekochter Schinken - Gefrierlebensmittel - Autoxidation - Ranzigkeit Gefrierlebensmittel Ranzigkeit Autoxidation Gekochter Schinken Hochschulschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009223805&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT schopfandreasj oxidationinfrozenstoredcookedhamcontrolandimprovement |