title: Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour.
abstract: Krebs cycle substrates (KCS) can stabilise the colour of packaged meat by oxygen reduction. This study tested whether this reduction releases reactive oxygen species that may lead to lipid oxidation in minced meat under two different storage conditions. KCS combinations of succinate and glutamate increased peroxide forming potential (PFP, 1.18-1.32 mmol peroxides/kg mince) and thiobarbituric acid reactive substances (TBARS, 0.30-0.38 mg malondialdehyde (MDA) equivalents/kg mince) under low oxygen storage conditions. Both succinate and glutamate were metabolised. Moreover, under high oxygen (75%) storage conditions, KCS combinations of glutamate, citrate and malate increased PFP (from 1.22 to 1.29 mmol peroxides/kg) and TBARS (from 0.37 to 0.40 mg MDA equivalents/kg mince). Only glutamate was metabolised. The KCS combinations that were added to stabilise colour were metabolised during storage, and acted as pro-oxidants that promoted lipid oxidation in both high and low oxygen conditions.
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway. Electronic address: yi.gu@nmbu.no.
authors.forename: G
authors.initials: G
authors.lastname: Yi
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: V
authors.initials: V
authors.lastname: Grabež
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: M
authors.initials: M
authors.lastname: Bjelanovic
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: E
authors.initials: E
authors.lastname: Slinde
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: K
authors.initials: K
authors.lastname: Olsen
authors.affiliation: Øyvind Langsrud's Company, Vardeveien 2, N-1430 Aas, Norway.
authors.forename: O
authors.initials: O
authors.lastname: Langsrud
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: V T
authors.initials: VT
authors.lastname: Phung
authors.affiliation: Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: A
authors.initials: A
authors.lastname: Haug
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: M
authors.initials: M
authors.lastname: Oostindjer
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
authors.forename: B
authors.initials: B
authors.lastname: Egelandsdal
mesh_terms: D000818:Animals; D002417:Cattle; D002952:Citric Acid Cycle; D003116:Color; D005503:Food Additives / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis*
chemical_list: D005503:Food Additives; D008055:Lipids; D010100:Oxygen
keywords: Colour stability; Krebs cycle substrates; Lipid oxidation; Minced meat