Evaluation of Lipid Ultraviolet Absorption as a Parameter To Measure Lipid Oxidation in Dark Chicken Meat

2000 ◽  
Vol 48 (9) ◽  
pp. 4128-4135 ◽  
Author(s):  
Anna Grau ◽  
Francesc Guardiola ◽  
Josep Boatella ◽  
M. Dolores Baucells ◽  
Rafael Codony
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Ultraviolet Absorption

scholarly journals Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2330
Author(s):  
Rodrigo Fortunato de Oliveira ◽  
Maísa Santos Fávero ◽  
Juliana Lolli Malagoli de Mello ◽  
Fábio Borba Ferrari ◽  
Erika Nayara Freire Cavalcanti ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Moderate Degree ◽  
Industrial Use ◽  
Severe Degree ◽  
Wooden Breast ◽  
Consumer Test

Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

Meat Science ◽  
2007 ◽  
Vol 76 (3) ◽  
pp. 543-547 ◽  
Author(s):  
Philippe Gatellier ◽  
Suzana Gomez ◽  
Vérane Gigaud ◽  
Cécile Berri ◽  
Elisabeth Le Bihan-Duval ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Front Face ◽  
Refrigerated Storage

scholarly journals Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

2020 ◽  
Vol 99 (3) ◽  
pp. 1761-1767 ◽  
Author(s):  
Qiang Xiong ◽  
Muhan Zhang ◽  
Ting Wang ◽  
Daoying Wang ◽  
Chong Sun ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Lipid Oxidation ◽  
Chicken Meat ◽  
Enzymes Activities ◽  
Antioxidant Enzymes Activities ◽  
The Relationship

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart

Meat Science ◽  
2000 ◽  
Vol 56 (3) ◽  
pp. 285-290 ◽  
Author(s):  
S.Z Tang ◽  
J.P Kerry ◽  
D Sheehan ◽  
D.J Buckley ◽  
P.A Morrissey
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Tea Catechins

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

2012 ◽  
Vol 135 (3) ◽  
pp. 1383-1390 ◽  
Author(s):  
G.R. Sampaio ◽  
T. Saldanha ◽  
R.A.M. Soares ◽  
E.A.F.S. Torres
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Natural Antioxidant ◽  
Refrigerated Storage ◽  
Cooked Chicken Meat

scholarly journals Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage

2019 ◽  
Vol 37 (No. 6) ◽  
pp. 417-424 ◽  
Author(s):  
Khabat Hussein ◽  
Laszlo Friedrich ◽  
Gabriella Kisko ◽  
Emna Ayari ◽  
Csaba Nemeth ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Products ◽  
Allyl Isothiocyanate ◽  
Physicochemical Characteristics ◽  
Chicken Meat ◽  
Escherichia Coli O157 ◽  
Colour Changes ◽  
Microbiological Status ◽  
Natural Additives

The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic mesophilic counts. However, CARV was more active in increasing chroma properties and reducing the growth of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Concomitantly, 500 ppm CARV showed greater activity than AITC in controlling lipid oxidation and protecting the colour changes. Therefore, both AITC and CARV possess great potential to extend the shelf life of meat and meat products.

Lipid Oxidation and Myosin Denaturation in Dark Chicken Meat

1996 ◽  
Vol 44 (10) ◽  
pp. 3080-3084 ◽  
Author(s):  
Shiao Jing Li ◽  
Annie J. King
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Myosin Denaturation
Sign in / Sign up

Export Citation Format

Share Document