| Literature DB >> 29146370 |
Qingmin Chen1, Yunfei Xie1, Jinzhong Xi1, Yahui Guo1, He Qian1, Yuliang Cheng1, Yi Chen2, Weirong Yao3.
Abstract
In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical and molecular structure changes were also measured by ESR and Raman spectroscopy. The results showed that PV, TBARS and AV were increased (P<0.05) after RFT. This suggested that lipid oxidation was occurred during RFT. With the increase of radical signal intensity, lower oxidation stability was presented by ESR. Raman intensity of ν(CC) stretching region (1655cm-1) was decreased during RFT. Furthermore, lower Raman intensity ratio of I1655/I1442, I1655/I1745 that determine total unsaturation was also observed. Significant correlations (p<0.01) were obtained among conventional methods, ESR and Raman spectroscopy. Our result has proved that ESR and Raman spectroscopy showed great potential in characterizing lipid oxidation process of beef during RFT.Entities:
Keywords: 1, 1, 3, 3-tetraethoxypropane (PubChem CID: 67147); 2-thiobarbituric acid (PubChem CID: 2723628); Beef; EDTA (PubChem CID: 6049); Electron spin resonance; Freeze-thaw; Lipid oxidation; N-t-butyl-α-phenylnitrone (PubChem CID: 638877); Potassium hydroxide (PubChem CID: 14797); Raman spectroscopy; Trichloroacetic acid (PubChem CID: 6421); chloroform (PubChem CID: 6212); glacial acetic acid (PubChem CID: 176); potassium iodide (PubChem CID: 4875); sodium thiosulphate (PubChem CID: 24477)
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Year: 2017 PMID： 29146370 DOI： 10.1016/j.foodchem.2017.09.115
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514