Date of Award:

5-2013

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Karin E. Allen

Committee

Karin E. Allen

Committee

Daren P. Cornforth

Committee

Silvana Martini

Abstract

Oxidation leads to rancid flavors or odors in oils and meat and causes discoloration in muscle foods. There is a great concern about economic loss when oxidation is not effectively controlled. Novel processing and storage methods such as ultrasound, interesterification, or gas emitter sachet in meat packaging have been studied to provide desirable quality properties of oils and meat products. However, there are not enough studies to explain their effect on oxidative stability. Better understanding of new techniques is required to manage the oxidative stability and even other quality properties.

High intensity ultrasound is an effective method to improve physical properties of oils. However, its effect on oxidative stability of interesterified soybean oil had not been clear. The effect of ultrasound on interesterified soybean oil appeared on the crystallization behavior and lipid oxidation. Ultrasound-treated interesterified soybean oil had a thick creamy consistency while non ultrasound treated interesterified soybean oil had a separation of crystals and liquid. Ultrasound-treated interesterified oil had a significantly lower level of primary oxidation products than non-treated one. Interesterified soybean oil was less resistant to oxidation compared to soybean oil, but it had much lower oxidation rate than interesterified oil once oxidation products started to increase dramatically. Ultrasound treated soybean oil had a slight higher oxidation rate than non treated soybean oil. However, ultrasound did not cause accelerated or delayed oxidation in oils until the oils were highly oxidized.

Carbon dioxide is often used in meat packaging because of antimicrobial effect. Trona mineral, a source of baking soda, was tested for its potential use for carbon dioxide emitter in meat packaging. The reaction of trona and acid in water was used for carbon dioxide generation. Carbon dioxide generating capacity of trona plus acid was better than baking soda in water and dependent on the amount of water available. The mixture (4 g) of trona/acid with steaks in master pack was able to generate a high CO2 atmosphere ( > 20% in head space) with meat drip as the sole moisture source, prolonging color shelf life while minimizing lipid oxidation of the steaks. When a trona packet was used for extended chicken storage (after 15 days of storage), the growth of aerobic microorganisms was suppressed on day 15 using trona, but after 15 days there was no effect of using trona on microorganism growth. Chicken was spoiled and had strong odors after 15 days. There was no significant effect of carbon dioxide generated from trona on lipid oxidation or discoloration of chicken. Trona is a potential carbon dioxide emitter when it is used with acid and water. However, there are some important factors that should be considered such as the amount of available moisture and size of bags to give antimicrobial effect.

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