Abstract
The lipid oxidation process is one of the main food spoilage reactions, resulting in the appearance of unpleasant flavors and odors, known as rancidity. This study aimed to evaluate the lipid oxidation activity through the peroxide index, together with some chemical and biochemical constituents, of meat products with a high sodium content that underwent salting process and were sold to consumers. Samples of dried meat/charqui (CA: n = 22 and CB: n = 22) and jerked beef (JBA: n = 27 and JBB: n = 27) were analyzed. The peroxide index, rancidity test, formaldehyde test, sodium chloride, sodium, nitrite, proximate composition, and calories were analyzed. The main results demonstrated a high peroxide index and nitrite concentrations in jerked beef samples (JBA and JBB). The high concentrations of moisture and nitrite probably increased lipid oxidation in jerked beef samples, and lipid oxidation activity was inhibited by high concentrations of sodium chloride in dried meat samples.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
