Question

1. Describe the 3 stages in lipid oxidation (oxidative rancidity).
2. Discuss the effects of storage time on the lipid oxidation for the chicken meatball sandwich.
3. Discuss the effects of the CDAE, ascorbic acid & BHA-BHT on the extend of lipid oxidation. How do each of these compounds function?
4. Which treatment would you expect to have the greatest off-flavor? Discuss why. (Note: clove buds extraction was deodorized)
5. Provide other methods to minimize the lipid oxidation in chicken meatball.

Lipid oxidation (mg MDA/kg sample) Storage duration days) +-C: Meatball(control) +-T1: Meatball + 200 ppm CDAE +-T2: Meatball + 200 ppm ascorbic acid -T3: Meatball + 200 ppm combination of BHA-BHT (1:1) Figure 1. Lipid oxidation of meatball samples stored over 12 days of chilled storage (8C)

Answer 1

here , lipid oxidation of meatball sample stored over 12 days of chilled storage

1.

The averall mechanism lipid paanxidationinludes threephse iahon prop.agation and tcaminaion Taibial oridation Tnitiaton is the step that produres #he Reachve axygen species are the They con comhine an unsaturatad fatly acid and form 6aee radical R eahich isreleased faom acazboh adjacest ee adicalina faty acid most notale nitiators Sunh as axygen 03 HO with a Hydragen atom a double bond hopagaton Aoadical con ract with a non-adiral to /orm anew radital Tt is long chan reacton becausit canhot stop unhl high enouah contenthation radial is reached High adical concentraton an provide an onvironment whith Can ofler from combination of tuun mdiials hen, the teminaton o a huse posilbilitg 6or formation af non-radial specia lipid oxida tion is Teached However, Cpid oxidahion isaciruk raction becaU se uheh ao radital speries are rreated, itil casilycembine with another re adical to o bark to theoxidahb lycle, whith cah esult in a cohhauous degradab of ipid Termination amainn of non ol tuo radi cal Jhen ternmunatien is reached aditsspecies rom tanbiabeo

2.

lipid oxidaho meat hall sample shows it's maximun ate oxidato duing the period af 3-6 days The the rate decseases during the et oxidatoa 1-3 days ahd 9-12 days periad of 6-9days The rate is almost same duxing the period of

3.

CDAE acts as most ellicient ant-oxidant and dereases to it's maximum level the aate of oxdatio tan estimate Haat (ombinahon e xidant and has the least anti- oxidaht Through graph we CHA-BHT 1) s e mode a at o ant Ascorbic acid is the Property The treatment of meatbal. have getatest offtlavons.lowest off lavauY while treatod ait Ascorhic aid has highes ffflauour be cause oxidation esults in rancidity and deterioraion of cuith eDAt s expe ted to be that fats and prrayresses via free- 2adital propagated chain aeatia

4.

Other methods to minimi2o the lipid oxidahon in ehicken meatball Stoage of chicken meatballs intorporated with een abhage at eigerathon tempesatre 4c)under aobic packaging rcen minerals and antioxidaut tompounds.1t also has anti oacterial good Sausce o vitamins cabhage try phophah anmino acid and is ich in popertes