title: Kinetics of the formation of radicals in meat during high pressure processing.
abstract: The kinetics of the formation of radicals in meat by high pressure processing (HPP) has been described for the first time. A threshold for the radicals to form at 400 MPa at 25 °C and at 500 MPa at 5 °C has been found. Above this threshold, an increased formation of radicals was observed with increasing pressure (400-800 MPa), temperature (5-40 °C) and time (0-60 min). The volume of activation (ΔV(#)) was found to have the value -17 ml mol(-1). The energy of activation (E(a)) was calculated to be 25-29 kJ mol(-1) within the pressure range (500-800 MPa) indicating high independence on the temperature at high pressures whereas the reaction was strongly dependent at atmospheric pressure (E(a)=181 kJ mol(-1)). According to the effect of the processing conditions on the reaction rate, three groups of increasing order of radical formation were established: (1) 55 °C at 0.1 MPa, (2) 500 and 600 MPa at 25 °C and 65 °C at 0.1 MPa, and (3) 700 MPa at 25 °C and 75 °C at 0.1 MPa. The implication of the formation of radicals as initiators of lipid oxidation under HPP is discussed.
authors: Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
authors: Tomas
authors: T
authors: Bolumar
authors: Leif H
authors: LH
authors: Skibsted
authors: Vibeke
authors: V
authors: Orlien
mesh_terms: D000818:Animals; D002645:Chickens; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005609:Free Radicals / Q000737:chemistry*; D007700:Kinetics; D008460:Meat / Q000032:analysis*; D011312:Pressure; D013696:Temperature
chemical_list: D005609:Free Radicals