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KMID : 0380619930250050517
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.517 ~ p.520
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Factors Affecting Lipid Oxidation Development in High pH Ground Pork
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Abstract
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As the pH of ground pork increased from 5.0 to 7.0, the corresponding development of 2-thiobarbituric acid reactive substance (TBARS) during storage at 4℃ decreased significantly (p$lt;.001). At the 4th day of refrigerated storage, with the increase in pH of ground pork from 5.0 to 7.0, the release of free iron decreased significantly (p$lt;.05) from 1.50 to .99 ppm. The decrease in free iron content of pH 7 pork well explains the decrease in TBARS absorbances. The fact that the addition of 2% ethylenediamine tetraacetic acid (EDTA) to pH 5 ground pork decreased the oxidative rancidity development (p$lt;.001) strongly supported the above finding that the increased free iron content of pH 5 ground pork catalyze the oxidation during storage. The activity of glutathione peroxidase (GPx) at the 4th day of refrigerated storage decreased significantly (p$lt;.05) when the pH of ground pork decreased from 7.0 to 5.0. Both the lower free iron content and the higher activity of GPx were proved to be important factors in controlling the oxidative rancidity of high pH ground pork.
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