Date of Award:

5-1978

Document Type:

Dissertation

Degree Name:

Doctor of Philosophy (PhD)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Sciences

Committee Chair(s)

Von T. Mendenhall

Committee

Von T. Mendenhall

Committee

C. A. Ernstrom

Committee

J. Clair Batty

Committee

G. H. Richardson

Committee

R. C. Anderson

Abstract

Derivatives of 3-methyl-1-2-benzothiazolinone hydrazone were formed from the oxidation products of three oxidized unsaturated fatty acids. Aeration with oxygen and heat (65C) was used as a means of accelerating deterioration of lipid samples. Formaldehyde was recovered from oxidized pure standards of oleic, linoleic and linolenic acid methyl esters, and identified using gas chromatography. Formaldehyde was also recovered from oxidized lipid extracts of mechanic ally deboned turkey meat and turkey cluster fat. Gas chromatography was used to measure concentrations of unsaturated fatty acids during the oxidation of extracted lipids. Linoleic and linolenic fatty acids significantly decreased (p < .005) in oxidized lipid extracts from turkey cluster fat stored frozen for six months.

Measurement of the amounts of formaldehyde which accumulates as a result of the oxidation of unsaturated fatty acids, may be the most reliable method of assessing the extent of oxidative deterioration in foods.

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