title: Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
abstract: The generation of radicals during high pressure (HP) processing of beef loin and chicken breast was studied by spin trapping and electron spin resonance detection. The pressurization resulted in a higher level of spin adducts in the beef loin than in the chicken breast. It was shown that radicals were formed in the sarcoplasmic and myofibrillar fractions as well as in the non-soluble protein fraction due to the HP treatment, indicating that other radicals than iron-derived radicals were formed, and most likely protein-derived radicals. The addition of iron as well as the natural antioxidants caffeic acid, rosemary extract, and ascorbic acid resulted in an increased formation of radicals during the HP treatment, whereas addition of ethylendiamintetraacetic acid (EDTA) reduced the radical formation. This suggests that iron-species (protein-bound or free) catalyses the formation of radicals when meat systems are submitted to HP.
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: Tomas
authors.initials: T
authors.lastname: Bolumar
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: Mogens L
authors.initials: ML
authors.lastname: Andersen
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: vor@life.ku.dk.
authors.forename: Vibeke
authors.initials: V
authors.lastname: Orlien
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002417:Cattle; D002645:Chickens; D004578:Electron Spin Resonance Spectroscopy; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D017665:Hydroxyl Radical / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D011312:Pressure
chemical_list: D000975:Antioxidants; D017665:Hydroxyl Radical
keywords: Antioxidants; Beef and chicken meats; Electron spin resonance (ESR); High pressure processing (HP); Lipid oxidation; Radical formation