Rapid and quantitative determination of hexanal in cooked muscle foods

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dc.contributor.authorWen, J.
dc.contributor.authorMorrissey, P. A.
dc.contributor.authorWalton, Janette
dc.contributor.authorSheehy, P. J. A.
dc.contributor.funderEuropean Commissionen
dc.contributor.funderF. Hoffmann-La Rocheen
dc.date.accessioned2017-03-03T15:26:32Z
dc.date.available2017-03-03T15:26:32Z
dc.date.issued1997-06
dc.date.updated2017-03-03T15:17:06Z
dc.description.abstractA 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.sponsorshipEuropean Commission (EU Contract No. AIR2-CT94-1577)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationWen, 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.endpage84en
dc.identifier.issn0791-6833
dc.identifier.issued1en
dc.identifier.journaltitleIrish Journal of Agricultural and Food Researchen
dc.identifier.startpage75en
dc.identifier.urihttps://hdl.handle.net/10468/3745
dc.identifier.volume36en
dc.language.isoenen
dc.publisherTeagasc
dc.relation.urihttps://www.teagasc.ie/publications/ijafr-journal/
dc.rights© 1997 Teagasc-Agriculture and Food Development Authorityen
dc.subjectHexanalen
dc.subjectLipid oxidationen
dc.subjectTBARSen
dc.subjectVitamin Een
dc.titleRapid and quantitative determination of hexanal in cooked muscle foodsen
dc.typeArticle (peer-reviewed)en
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