Antioxidative Effects of Glycosyl-ascorbic Acids Synthesized by Maltogenic Amylase to Reduce Lipid Oxidation and Volatiles Production in Cooked Chicken Meat

2004 ◽  
Vol 68 (1) ◽  
pp. 36-43 ◽  
Author(s):  
Soo-Bok LEE ◽  
Ki-chang NAM ◽  
Sung-Joon LEE ◽  
Jong-Ho LEE ◽  
Kuniyo INOUYE ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Antioxidative Effects ◽  
Maltogenic Amylase ◽  
Ascorbic Acids ◽  
Cooked Chicken Meat

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 Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

2010 ◽  
Vol 89 (12) ◽  
pp. 2726-2734 ◽  
Author(s):  
C. Narciso-Gaytán ◽  
D. Shin ◽  
A.R. Sams ◽  
J.T. Keeton ◽  
R.K. Miller ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Oxidation Stability ◽  
Dietary Lipid ◽  
Chicken Meat ◽  
Lipid Source ◽  
Dietary Lipid Source ◽  
Cooked Chicken Meat

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.

scholarly journals Formation of Cholesterol Oxides in Irradiated Raw and Cooked Chicken Meat During Storage

2001 ◽  
Vol 80 (1) ◽  
pp. 105-108 ◽  
Author(s):  
J.I. Lee ◽  
S. Kang ◽  
D.U. Ahn ◽  
M. Lee
Keyword(s):  
Chicken Meat ◽  
Cholesterol Oxides ◽  
Cooked Chicken Meat

scholarly journals Factors affecting cooked chicken meat flavour: a review

2013 ◽  
Vol 69 (3) ◽  
pp. 515-526 ◽  
Author(s):  
D.D. Jayasena ◽  
D.U. Ahn ◽  
K.C. Nam ◽  
C. Jo
Keyword(s):  
Chicken Meat ◽  
Factors Affecting ◽  
Cooked Chicken Meat

Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles

1967 ◽  
Vol 15 (4) ◽  
pp. 713-717 ◽  
Author(s):  
Masahide. Nonaka ◽  
Dale Robert. Black ◽  
Eldon L. Pippen
Keyword(s):  
Chicken Meat ◽  
Spectral Analyses ◽  
Mass Spectral ◽  
Cooked Chicken Meat

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
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