Reaction kinetics of furosine (ε-N-2-furoylmethyl-L-lysine) during thermal processing of corned beef

Issue Date

6-2007

Abstract

Formation of furosine (∈-N-2-furoylmethyl-L-lysine) during thermal processing of corned beef subjected to different time-temperature combinations was investigated and its reaction kinetics was established. The furosine content of heated samples ranged from 289.23 701.53 mg furosine/100 g protein. The reaction followed first order kinetics with an average r2 value of 0.96 from 100-125 °C. Reaction rates were found to follow logarithmic and Arrhenius temperature models with an r2 of 0.83 and 0.82, respectively. Logarithmic constant Z and Arrhenius activation energy, E a were found to be 29.7 °C and 95.7 kJ/mol, respectively. Formation of furosine correlated well with sterilization factor, with an r 2 of 0.79, using 121 °C as reference temperature.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Volume

90

Issue

2

Page

143-152

Document Type

Article

Language

English

Subject

Corned beef, Furosine, Reaction kinetics

Digital Copy

none

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