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
Recommended Citation
Cantre, Dennis & Garcia, Virgilio & Carpio, Ernesto & Madamba, Ponciano. (2007). Reaction kinetics of furosine (ε-N-2-furoylmethyl-L-lysine) during thermal processing of corned beef. Philippine Agricultural Scientist. 90. 143-152.
Digital Copy
none