Understanding lipid oxidation in dried meat and cured dried meat: Insights from peroxide index analysis

Authors

  • Aryele Nunes da Cruz Encide SAMPAIO Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-3648-2382
  • Evelyn Fernanda Flores CARON Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-4656-893X
  • Camila Koutsodontis Cerqueira CÉZAR Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-1222-6544
  • Fernanda RAGHIANTE Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0001-9811-9066
  • Fabio Sossai POSSEBON Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0002-0118-6164
  • Juliano Gonçalves PEREIRA Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0002-8713-7506
  • Otávio Augusto MARTINS Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-0926-9690

DOI:

https://doi.org/10.5327/fst.00340%20

Keywords:

oxidation activity, dried meat, peroxide index, jerked beef

Abstract

The lipid oxidation process is one of the main food spoilage reactions, resulting in the appearance of unpleasant flavors and odors, known as rancidity. This study aimed to evaluate the lipid oxidation activity through the peroxide index, together with some chemical and biochemical constituents, of meat products with a high sodium content that underwent salting process and were sold to consumers. Samples of dried meat/charqui (CA: n = 22 and CB: n = 22) and jerked beef (JBA: n = 27 and JBB: n = 27) were analyzed. The peroxide index, rancidity test, formaldehyde test, sodium chloride, sodium, nitrite, proximate composition, and calories were analyzed. The main results demonstrated a high peroxide index and nitrite concentrations in jerked beef samples (JBA and JBB). The high concentrations of moisture and nitrite probably increased lipid oxidation in jerked beef samples, and lipid oxidation activity was inhibited by high concentrations of sodium chloride in dried meat samples.

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Published

2024-11-01

How to Cite

SAMPAIO, A. N. da C. E., CARON, E. F. F., CÉZAR, C. K. C., RAGHIANTE, F., POSSEBON, F. S., PEREIRA, J. G., & MARTINS, O. A. (2024). Understanding lipid oxidation in dried meat and cured dried meat: Insights from peroxide index analysis. Food Science and Technology, 44. https://doi.org/10.5327/fst.00340

Issue

Vol. 44 (2024)

Section

Original Articles