| Abstract
| - An analytical method that can detect low levels of oxidation in food earlier than a sensory panelwould be a valuable tool for food manufacturers as well as research institutes. Two model matrixes,pork back fat and mechanically recovered poultry meat (MRPM), were freeze-stored in air at −20 °Cfor 26 weeks. Peroxide value, thiobarbituric acid reactive substances, volatiles analyzed with dynamicheadspace gas chromatography−mass spectrometry (GC-MS) and a gas-sensor array technique(electronic nose), chemiluminescence, and front-face fluorescence were evaluated against sensoryanalysis with regard to detection of early oxidation and correlation with sensory data. Fluorescenceand GC-MS could detect oxidative changes in pork back fat earlier than the sensory panel and theelectronic nose at the same time. The three methods were highly correlated with sensory attributes(r = 0.8−0.9). GC-MS gave the best results with regard to detection of small oxidative changes inMRPM. Keywords: Pork back fat; mechanically recovered poultry meat; dynamic headspace/GC-MS; fluorescence; chemiluminescence; peroxide value; TBARS; gas-sensor array; electronic nose; sensory analysis;lipid oxidation; rancidity
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