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KMID : 0380619800120030227
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 3 p.227 ~ p.227
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Evaluation of Lipid Oxidation in Freeze - Dried Meats by Hydrocarbon Analysis
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Seo Chung-Woon
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Abstract
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There are several methods for following lipid oxidation in moist meats and meat products. However, the methods commonly used for the evaluation of rancidity of meats are not operative for freeze-dried meats for one reason or another. For freeze dried meats, oxygen uptake method by manometric techniques was extensively used by many workers despite the fact that protein oxidation also absorbs oxygen. Direct headspace hydrocarbon assay by gas chromatograpphy proved to be useful to evaluate lipid oxidation in the freeze dried meats. Advantages and limitations of this method are discussed. The background and methodology of the hydrocarbon assay are also discussed.
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