HYDROCARBON PRODUCTION FROM FREEZE‐DRIED MEATS

Abstract

ABSTRACT The possibility of utilizing hydrocarbon measurement to follow lipid oxidation in freezedried foods was explored. In freeze‐dried meats, TBA reactive substances (a common indicator of lipid oxidation) and hydrocarbons were analyzed during storage of control and phosphate treated meats. TBA numbers were initially much higher in control than in phosphate‐treated meats, but decreased steadily during storage, presumably from reactions with other food components. Malonaldehyde added directly to meat also decreased. Unexpectedly, methane was the major hydrocarbon from both the control and the phosphate treated meats with significant amounts of ethane and propane and traces of butane and pentane. Further evidence is needed on the origin of methane and any relationship between its production and the overall quality of freezedried meats.