A rapid and non-destructive fluorescence method to determine lipid peroxidation in foods

摘要

Lipid oxidation is an ever-existing problem to both the food industry and the consumers. Increasing efforts have been devoted to development of methods to detect and quantify lipid oxidation in model systems as well as in food systems. Most of these methods have been developed for use in pure oil systems, and some of the methods have been adapted to more complex matrixes like muscle food. Generally, for some food systems the most sensitive and reliable method for assessing lipid oxidation is sensory analysis, which is both time consuming, expensive and requires a trained expert panel. One of the main needs in the area of product quality in relation to lipids, is the development of reliable methods, preferably rapid and non-invasive, to evaluate lipid oxidation progress and for early prediction of oxidative stability. Although techniques such as gas sensors, UV-absorbance spectroscopy and fluorescence spectroscopy have potential for on-line applications, no satisfactory methods for this purpose are available yet.