Oxidation kinetics of fats from meat and meat products by isothermal calorimetry
Year: 2025
Type: article
Abstract: Lipid oxidation significantly affects the nutritional value and sensory properties of processed meat products. This study aimed to apply isothermal calorimetry to analyze the oxidation kinetics of fats from chicken, pork, lamb and speck at 40 °C in presence of 2,2′-Azobis(2-methylpropionitrile) (AIBN) radical initiator. Isothermal calorimetry allowed for continuous monitoring of the heat flow developed during the oxidation reaction determining key kinetic parameters such as the induction time (τ), rates of inhibited ( R inh ) and uninhibited ( R uni ) periods, and oxidizability index ( O.I. ). The calorimetric data were validated using oximetry and peroxide value measurements (R 2 = 0.99). Chicken fat exhibited longest τ followed by pork > speck > lamb. The results correlated with the concentration of antioxidants, mainly tocopherols, present in the samples. Furthermore, the O.I. of the fat samples varied significantly ( p < 0.05) due to the different fatty acid compositions. Overall, isothermal calorimetry provided valuable kinetic insights while enabling the simultaneous analysis of multiple samples. • Meat fat oxidation was successfully studied by isothermal calorimetry. • Isothermal calorimetry allowed for continuous monitoring of the heat flow developed during the meat fat oxidation reaction. • Key kinetic parameters such as the induction time, rates of inhibited and uninhibited periods, and oxidizability index were evaluated.
Source: Food Chemistry
Authors: Abdul Wahab, Rajat Suhag, Giovanna Ferrentino, Ksenia Morozova, Matteo Scampicchio
Institution: Free University of Bozen-Bolzano
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,930
Award: G7466107877
OpenAlex ID: W4408072092