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

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 (E(a)) 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 (E(a)=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.

[1]  L. Skibsted,et al.  ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages , 2008 .

[2]  D. Ledward,et al.  High pressure effects on lipid oxidation in minced pork. , 1996, Meat science.

[3]  L. Skibsted,et al.  Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle , 2006 .

[4]  A. Aertsen,et al.  Biotechnology under high pressure: applications and implications. , 2009, Trends in biotechnology.

[5]  Guang-hong Zhou,et al.  Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle , 2007 .

[6]  R. Holley,et al.  High hydrostatic pressure effects on the texture of meat and meat products. , 2010, Journal of food science.

[7]  V. M. Balasubramaniam,et al.  Opportunities and Challenges in High Pressure Processing of Foods , 2007, Critical reviews in food science and nutrition.

[8]  V. Orlien,et al.  Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages. , 2011, Meat science.

[9]  N. Grébol,et al.  Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life , 2004 .

[10]  L. Skibsted,et al.  Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat , 2008 .

[11]  L. Skibsted,et al.  Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism , 2000 .

[12]  L. Skibsted,et al.  Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment , 2005 .

[13]  R. Tume,et al.  Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters , 2009 .

[14]  D. Ahn,et al.  Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review , 2005 .

[15]  F. Colmenero.  Muscle protein gelation by combined use of high pressure/temperature , 2002 .

[16]  L. Skibsted,et al.  Oxidative stability of processed pork. Assay based on ESR-detection of radicals , 2001 .

[17]  L. Skibsted,et al.  Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy , 2007 .

[18]  J. Ventanas,et al.  Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. , 2010, Meat science.

[19]  L. Skibsted,et al.  Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time , 2004 .

[20]  D. Ledward,et al.  Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat , 1997 .

[21]  Vibeke Orlien,et al.  Antioxidant active packaging for chicken meat processed by high pressure treatment , 2011 .

[22]  J. Yuste,et al.  Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries. , 2004, Meat science.

[23]  J. Yuste,et al.  Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. , 2003, Meat science.