Carbonyl Compounds Developed in Freeze-Dried Meat as a Measure of Lipid Deterioration During Storage

Abstract

Saturated, a — (i unsaturated carbonyl compounds and three classes of monocarbonyls were separated in freeze-dried beef stored at room temperature. This study was an attempt to correlate values obtained for the above compounds with the progressive autoxi-dation of beef lipids.
In the determination of carbonyl compounds both methods of Henick et al. (8). and Keith and Day (10). which involve colourimetric estimation of 2,4-dinitrophenylhydra-zone derivatives in basic solution, were used with some modifications. Under conditions of this investigation, carbonyl compounds were present at different concentrations at the intervals studied. Apparently, these modified methods of analysis could not be relied upon entirely to follow the progressive deterioration of lipids in freeze-dried meat.