The Rate and Mechanism of Long Chain 2, 3-Dialkyl Acroleins Formation in Meat by Heat Treatment

Abstract

The long chain (C24~C36) 2,3-dialkyl acroleins in heated meat were produced by aldol condensation and dehydration reaction of fatty aldehyde via hydrolysis of plasmalogen. This work was undertaken to determine the rate of aldol condensation of fatty aldehyde under various temperatures. Two-dimentional thin-layer chromatography for determining the plasmalogen-aldehyde, free fatty aldehyde and 2,3-dialkyl acrolein in heated meat was also described. The reaction-rate data indicated that it appeared to be reasonable to assume the following complex reaction including consecutive and competitive reaction mechanism as an over-all picture of the reaction. However at higher temperatures the reaction was found to be more complex than at lower temperature.The apparent energy and entropy of activation for long chain 2,3-dialkyl acrolein formation were calculated to be 10.1 kcal/mole and −49.8 cal/deg·mole, respectively. The large negative entropy of activation could be explained that the number of degrees of freedom ...