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Wen, Jinzhu, 2013. Lipid oxidation in differently aged beef : use of static headspace gas chromatographic and 2-thiobarbituric acid reactive substance methods (TBARS). Second cycle, A2E. Uppsala: SLU, Dept. of Animal Nutrition and Management

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This thesis assesses and compares lipid oxidation in beef samples from different ageing approaches by using static headspace gas chromatographic method and 2-thiobarbituric acid reactive substances. Beef samples were compared between three different ageing methods: hang ageing (traditional dry ageing); vacuum bag ageing (wet ageing); and tublin bag ageing and two ageing durations, 10 days or 21 days. Gas chromatographic and spectrophotometric
methods were utilized for quantifying volatile lipid oxidation products and TBARS, respectively. Results showed that beef from hang ageing had lower TBARS values and
volatile lipid oxidation products than the other two ageing methods irrespective of ageing time. The longer ageing time yielded higher TBARS values and volatile compounds in all
ageing methods. Among the volatile lipid oxidation aldehydes, hexanal was the most predominant one.

Main title:Lipid oxidation in differently aged beef
Subtitle:use of static headspace gas chromatographic and 2-thiobarbituric acid reactive substance methods (TBARS)
Authors:Wen, Jinzhu
Supervisor:Vidanarachchi, Janak and Brunius, Carl and Pickova, Jana
Examiner:Udén, Peter
Series:Examensarbete / Sveriges lantbruksuniversitet, Institutionen för husdjurens utfodring och vård
Volume/Sequential designation:423
Year of Publication:2013
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:None
Supervising department:(VH) > Dept. of Animal Nutrition and Management
Keywords:lipid oxidation, beef ageing, TBARS, static headspace gas chromatography
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Subject. Use of subject categories until 2023-04-30.:Animal physiology - Nutrition
Food processing and preservation
Food composition
Deposited On:05 Jul 2013 14:49
Metadata Last Modified:05 Jul 2013 14:49

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