Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

被引：104

作者：

Beltran, E ^{[1
]}

Pla, R ^{[1
]}

Yuste, J ^{[1
]}

Mor-Mur, M ^{[1
]}

机构：

[1] Univ Autonoma Barcelona, Fac Vet, Dept Ciencia Anim & Aliments, XIT,CeRTA,CER Planta Tecnol Aliments, E-08193 Barcelona, Spain

来源：

MEAT SCIENCE | 2003年 / 64卷 / 01期

关键词：

chicken; high pressure processing; lipid oxidation; TBARS; SPME;

D O I：

10.1016/S0309-1740(02)00132-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipid oxidation of pressurized (300 and 500 MPa for 30 min at 20 degreesC) or cooked (90 degreesC for 15 min) minced chicken breast and slurries was evaluated. Mechanical processing, before and after pressurization and cooking, and addition of sodium chloride were also tested as prooxidant factors. At 1, 3, 6 and 9 days of storage at 4 degreesC, thiobarbituric acid reactive substances (TBARS) and hexanal were quantified by means of the TBARS test and solid phase microextraction, respectively. In general, pressurized samples presented less oxidation compounds than cooked samples. Thiobarbituric acid reactive substances and hexanal values tended to rise with increasing storage time. Both parameters showed similar patterns throughout the experiment. Salt and mechanical processing had greater prooxidant effect on pressurized samples. Pre-treatment slurries presented more oxidation than post-treatment slurries. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：19 / 25

页数：7

共 23 条

[1] SOLID-PHASE MICROEXTRACTION WITH THERMAL-DESORPTION USING FUSED-SILICA OPTICAL FIBERS [J].