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Caractérisation et modélisation de la production des radicaux libres oxygénés par la chimie de Fenton en milieu mimétique de la viande

Abstract : Control of meat quality during meat processes (storage, cooking, curing, digestion) requires a better understanding of the mechanisms responsible of the oxidative phenomena and of the kinetic laws that govern them. The initiation stage of oxidation is crucial and characterized by the rate of reaction of oxygen and hydrogen peroxide with iron; this latter compound is more or less rich depending on muscles, animals and species. Superoxide radical (O2°-) and hydroxyl radical (OH°) are produced and initiate the cascade of reactions implicated in protein and lipid oxidations. To investigate the impact of the physicochemical parameters on the free radicals production our trials were carried out with a mimetic model of meat using two specific probes (nitroblue tetrazolium and terephthalate) and a stoichio-kinetic mathematical model composed of interactive chemical reactions. This approach enables to measure many production kinetics of O2°- and OH° and to assess unknown kinetic parameters (rate constant and activation energy and iron reactivity) by comparison of calculations to measurements. The experimental results show: (1) a synergistic effect of oxidants and temperature on oxidations (2) a significant effect of counter ions and pH on iron complexes and oxidation levels (3) a significant effect of oxidants and antioxidants on oxidation. Controversial rate constants and activation energies of some reactions as well as iron reactivity coefficients were adjusted. The predictions of the stoechio-kinetic model reproduce experimental trends except for high reactants concentrations, for extreme temperatures and for some antioxidants. A global optimization of k, Ea and iron reactivities values could improve predictive results.
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Submitted on : Thursday, June 4, 2020 - 10:45:24 PM
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  • HAL Id : tel-02785153, version 1
  • PRODINRA : 471057

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Khaled Oueslati. Caractérisation et modélisation de la production des radicaux libres oxygénés par la chimie de Fenton en milieu mimétique de la viande. Ingénierie des aliments. Université Clermont Auvergne, 2017. Français. ⟨tel-02785153⟩

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