The absorption rate of hexanal is assumed to be 100 % via the oral, dermal and inhalation route. The absorption rate of hexanal is assumed to be 100 % via the oral, dermal and inhalation route. They are the most useful tests in relation to consumer acceptance of the product. The authors wish to thank the Kraft Heinz Company for donating the meat products for this study. Hexanal was identified by comparison of retention time of the hexanal standard (Sigma‐Aldrich, Steinheim, Germany).
L. H. Milligan. Enter your email address below and we will send you your username, If the address matches an existing account you will receive an email with instructions to retrieve your username, The peer review history for this article is available at, Prediction plot for off‐flavour (OF) from headspace hexanal when examining uncured deli‐style turkey breast at week 1 (, © 2020 Institute of Food Science & Technology, International Journal of Food Science & Technology, Journal of Food Processing and Preservation, Food and Drink – Good Manufacturing Practice, IFST Advances in Food Science book series, orcid.org/https://orcid.org/0000-0003-1725-6021, I have read and accept the Wiley Online Library Terms and Conditions of Use, Making sense of the "clean label" trends: a review of consumer food choice behavior and discussion of industry implications, Natural antioxidants: sources, compounds, mechanisms of action, and potential applications, Determination of Hexanal in Cooked Turkey using Solid Phase Microextraction (SPME)/GC, International Congress of Meat Science and Technology, A comparison of solid‐phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey, The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product, Volatile components associated with freshly cooked and oxidized off‐flavours in turkey breast meat, Measuring antioxidant effectiveness in food, Changes in the content of lipid autoxidation and sulfur‐containing compounds in cooked beef during storage, Two‐fibre solid‐phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork, Additives: phosphates, salts (sodium chloride and potassium chloride, citrate, lactate) and hydrocolloids, Meat Products Handbook. Scott Rankin: Formal analysis‐Equal, Writing‐original draft‐Supporting, Writing‐review & editing‐Supporting. Based on the low molecular weight and the log P above 0, the hexanal might be able to be absorbed by the stratum corneum. × 0.1 µL film thickness) and a flame ionisation detector (FID). Ethanol is soluble in water because the polarity of its hydroxyl group is stronger than the nonpolarity of its two carbon chain. In the absence of added P, the water‐soluble RE (G09) was found to be more effective than the water/lipid‐soluble RE (OSR 2.5) in reducing hexanal in UDT (Table 1). Sodium tripolyphosphate (P) is added to many types of meat products, including deli‐style meats, for the sake of technological qualities such as protein activation leading to binding of large amounts of added water (Feiner, 2006).
Pyrophosphate and tripolyphosphate, in combination with NaCl, produce a transverse expansion of the myofibrils with a simultaneous extraction of myosin from the ends of the A‐band in the sarcomere leading to substantial swelling of muscle fibres, meaning enhanced water uptake and immobilisation (Xiong, 2005). Water‐soluble RE and P decreased hexanal values 33‐fold compared with UDT (P < 0.05). This study demonstrates that the combination of P and RE provides significant suppression of oxidation flavour compared with RE in the absence of P, especially with water‐soluble RE (G09) as the antioxidant. Use of the information without obtaining the permission from the owner(s) of the respective information might violate the rights of the owner. P‐values ≤ 0.05 were considered significant. Collectively, these findings indicated that P or RE added separately provided some to no protection against hexanal formation in UDT. SPME‐GC‐MS with a PDMS fibre for the determination of headspace hexanal was successfully used as a rapid alternative to TBARS for evaluating oxidation level in freeze‐dried chicken myofibrils stored for up to 50 h (Goodridge et al., 2003). ESP32 ADC not good enough for audio/music? Use the link below to share a full-text version of this article with your friends and colleagues. The toxicokinetic profile was not determined by actual absorption, distribution, metabolism or excretion measurements. Starting with the four-carbon butanol the solubility of alcohols is starting to decrease. Lipid oxidation can be delayed by means of antioxidants. To learn more, see our tips on writing great answers. There are no ADME studies available for Hexanal (CAS 66-25-1). Free radical scavengers in RE should function more effectively when there are less free radicals to counteract.
The antioxidant action of phenolic diterpenes is through both free radical scavenging and metal chelation, making rosemary an extremely effective antioxidant (Brewer, 2011, Kumar et al., 2015). 26 nmol. The choice of fibre and volatile compound detected depends heavily on the specific meat matrix and its storage conditions. By this statement, I guessed the answer to be 1-hexanol, as it is a primary alcohol whereas cyclohexanol is a secondary alcohol. Hexanal has a water solubility of 5 g/L. All sensory analyses were carried out by a trained panel (n = 6) using sequential monadic profile on three replicates of each treatment. Despite hexanal being commonly used as an indicator of lipid oxidation in various food products, including meat products (Shahidi & Pegg, 1994), in their study on headspace hexanal as an indicator of meat flavour deterioration in pork, emphasised that hexanal will further react via, for example, degradation or cross‐linking within the meat matrix. However, penetration of hexanal to the alveolar region of the lung cannot be ruled out. (2000) worked to optimise the use of SPME‐GC in studying headspace hexanal. The effects of two different REs at three levels each were investigated in UDT, which is a thermally processed, sliced, luncheon meat‐type product. Identification and analysis of important volatiles for boiled chicken flavour and changes during refrigerated storage and reheating have shown that a significant increase in hexanal and significant decreases in (E,E)‐2,4‐decadienal and 2‐furfurylthiol concentrations were the main indicators of changes during storage and reheating (Kerler & Grosch, 1997). 150 nmol/g in 30 min. Including P in the formulation was particularly effective in increasing the efficacy of both types of RE. if then problem in MILP using big M method. How can I ask colleagues to use chat/email instead of scheduling unnecessary calls? Rather, toxicokinetics of hexanal was assessed based on the physical-chemical properties in combination with results of toxicity studies.
A difference of 0.5 units was considered necessary for the sensory panel to detect a difference in sensory OF between samples. There are no ADMEstudies available for hexanal (CAS 66-25-1). Antioxidants are defined as substances that, when present at low concentrations, prevent or delay the oxidation of substrates present at higher concentrations (Shahidi & Zhong, 2010).
20 % of that seen at 30 min.
All in all, based on the physical-chemical properties and the toxicological profile of hexanal, a dermal absorption rate of 100 % is assumed. Antioxidant activity has been found to be significantly correlated with the content of phenolic compounds (Liu et al., 2008, Kong et al., 2010). Having a log P value of 1.78, absorption directly across the respiratory tract epithelium by passive diffusion is favoured for hexanal. Three different fibre materials, Carboxen/PDMS, PDMS/DVB and Carbowax/DVB, were tested in cooked turkey.
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