Production and Binding of Malonaldehyde During Storage of Cooked Pork

Cooked pork samples were stored at 3°C and analyzed for malonaldehyde (MA). MA increased to a maximum and remained there, typical behavior for a food but contrasting with pure lipid oxidation in which MA increases and then decreases as volatile MA is lost. The failure to lose MA in food products may be attributed to MA binding. Water extracts of cooked pork samples (representing approximately l /3 of the total MA) were fractionated on G‐10 Sephadex and analyzed for MA. With increasing storage time, a definite change in elution pattern from free MA to bound MA took place; the binding was not to protein or amino acids.