The rapid SafTest PeroxySafe(™) MSA Kit (PeroxySafe method) was approved by the AOAC to determine peroxide values (PVs) in foods. Studies were conducted to remedy challenges (reaction time, lack of turbidity in samples, effect of prooxidant [NaCl]) for use of the method when analyzing PVs in turkey meat. Initially, PVs could not be consistently obtained after a reaction time of 10 min (per directions) for variously processed meat. However, trends indicated that heated and heated/stored samples generally had higher numerical values than Fresh ones. This trend agreed with that of other investigators, suggesting usefulness of the method if consistent data could be obtained. Data for PVs of all treatments within processing conditions were recorded at 10, 20, and 30 min. There was a highly significant (P ≤ 0.0001) effect for reaction time with 30 min > 20 min > 10 min. An increase in PVs was noted for heated samples when lipids and oxidation products were released by homogenization, rather than vortexing with glass beads, and data were recorded at the 30 min. It is likely that these precautions may promote more accurate determination of PVs from samples with NaCl, a prooxidant. Comparison of extraction procedures for the PeroxySafe method and that of Grau and others (2000) showed that the extraction procedure (homogenization) of the latter method produced numerically greater PVs for fresh/stored samples than that of the former. However, it was concluded that the PeroxySafe method could be used for comparative analyses of samples when adequate extraction (turbidity) occurred and measurements were recorded after a 20 to 30 min reaction time.
A plethora of processing and storage conditions are used to ensure a nutritious and safe food supply. Processing/storage conditions and additives may increase or decrease lipid oxidation in foods having a high unsaturated fatty acid content. Rapid and consistent determination of peroxide values (PVs) could be used by investigators to quickly analyze the effect of various conditions during early stages of unsaturated fatty acid oxidation. Of particular interest is the use of agri‐food chain horticultural by‐products, containing antioxidants, in feed of poultry and the capacity of the antioxidants to reduce oxidation of heated and stored post mortem poultry meat. Use of rapid methods to assess oxidation of fatty acids in raw and processed foods as well as the efficacy of dietary antioxidants in variously processed and stored poultry products would be valuable to scientists and food manufacturers.
© 2015 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.