Oxidation Stability of Meat Tested with VELP Scientifica’s OXITEST Oxidation Stability Reactor
28 Sept 2015Thanks to the bacteria that find a nutrient rich substrate, meat is a highly perishable product. Among the alterations, the lipid oxidation results in “off flavor”. One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note explores how OXITEST can determine the oxidation stability of various sample types, without the need for preliminary fat separation.
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OXITEST - Oxidation Stability Reactor
Velp ScientificaThe OXITEST is designed for R&D and QC for the study of the behaviour of fat oxidation stability. The OXITEST speeds up the oxidation process and measures the absolute pressure change of oxygen inside the two titanium heating chambers at a constant temperature, thus monitoring the oxygen uptake by reactive components in the sample and automatically generating an IP value for further analysis via software.