Kinetics of the formation of radicals in meat during high pressure processing

TY - JOUR

T1 - Kinetics of the formation of radicals in meat during high pressure processing

AU - Bolumar Garcia, Jose Tomas

AU - Skibsted, Leif Horsfelt

AU - Orlien, Vibeke

PY - 2012/10/15

Y1 - 2012/10/15

N2 - 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 °C and at 500 MPa at 5 °C has been found. Above this threshold, an increased formation of radicals was observed with increasing pressure (400-800 MPa), temperature (5-40 °C) and time (0-60 min). The volume of activation (ΔV#) was found to have the value -17 ml mol-1. The energy of activation (Ea) 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 (Ea = 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 °C at 0.1 MPa, (2) 500 and 600 MPa at 25 °C and 65 °C at 0.1 MPa, and (3) 700 MPa at 25 °C and 75 °C at 0.1 MPa. The implication of the formation of radicals as initiators of lipid oxidation under HPP is discussed.

AB - 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 °C and at 500 MPa at 5 °C has been found. Above this threshold, an increased formation of radicals was observed with increasing pressure (400-800 MPa), temperature (5-40 °C) and time (0-60 min). The volume of activation (ΔV#) was found to have the value -17 ml mol-1. The energy of activation (Ea) 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 (Ea = 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 °C at 0.1 MPa, (2) 500 and 600 MPa at 25 °C and 65 °C at 0.1 MPa, and (3) 700 MPa at 25 °C and 75 °C at 0.1 MPa. The implication of the formation of radicals as initiators of lipid oxidation under HPP is discussed.

U2 - 10.1016/j.foodchem.2012.04.013

DO - 10.1016/j.foodchem.2012.04.013

M3 - Journal article

C2 - 23442663

SN - 0308-8146

VL - 134

SP - 2114

EP - 2120

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -