Rapid and quantitative determination of hexanal in cooked muscle foods

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dc.contributor.author Wen, J.
dc.contributor.author Morrissey, P. A.
dc.contributor.author Walton, Janette
dc.contributor.author Sheehy, P. J. A.
dc.date.accessioned 2017-03-03T15:26:32Z
dc.date.available 2017-03-03T15:26:32Z
dc.date.issued 1997-06
dc.identifier.citation Wen, J., Morrissey, P. A., Walton, J. and Sheehy, P. J. A. (1997) 'Rapid and Quantitative Determination of Hexanal in Cooked Muscle Foods', Irish Journal of Agricultural and Food Research, 36(1), pp. 75-84. en
dc.identifier.volume 36 en
dc.identifier.issued 1 en
dc.identifier.startpage 75 en
dc.identifier.endpage 84 en
dc.identifier.issn 0791-6833
dc.identifier.uri http://hdl.handle.net/10468/3745
dc.description.abstract A simple and rapid method was developed to quantify hexanaJ in cooked muscle foods. The method involves extraction of the 2,4-dinitrophenylhydrazones of carbonyls with hexane and their separation by reversed-phased high performance liquid chromatography. The method compared well with the classical thiobarbituric acid test. The method was successfully used to quantify hexana) in cooked beef and pork burgers during storage at 4 °C for up to 1 week as well as in cooked turkey burgers after diet supplementation with vitamin E. After 7 days' storage at 4 °C, the contents of hexanal increased from 0.71 to 22.50 μ.mol/kg in beef burgers, from 0.89 to 32.7S μmol / kg in pork burgers and from 1.31 to S2.16 μmol / kg in turkey burgers (20 mg vitamin E per kg feed). Supplementation of turkey feeds with 600 mg Yitamin E per kg resulted in a 24% reduction in hexanal content in cooked turkey burgers after storage for 7 days at 4 °C, compared to the control (unsupplemented) group. en
dc.description.sponsorship European Commission (EU Contract No. AIR2-CT94-1577) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Teagasc
dc.relation.uri https://www.teagasc.ie/publications/ijafr-journal/
dc.rights © 1997 Teagasc-Agriculture and Food Development Authority en
dc.subject Hexanal en
dc.subject Lipid oxidation en
dc.subject TBARS en
dc.subject Vitamin E en
dc.title Rapid and quantitative determination of hexanal in cooked muscle foods en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Janette Walton, Firm Programme, University College Cork, Cork, Ireland. +353-21-490-3000 Email: janette.walton@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-03-03T15:17:06Z
dc.description.version Published Version en
dc.internal.rssid 340431
dc.contributor.funder European Commission en
dc.contributor.funder F. Hoffmann-La Roche en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Irish Journal of Agricultural and Food Research en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress janette.walton@ucc.ie en


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