Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values
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| Title: | Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values |
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| Authors: | Beltran, E.1, Pla, R.1, Yuste, J.1, Mor-Mur, M. montserrat.mor-mur@uab.es |
| Source: | Meat Science. May2003, Vol. 64 Issue 1, p19. 7p. |
| Subjects: | Meat, Oxidation |
| Abstract: | Lipid oxidation of pressurized (300 and 500 MPa for 30 min at 20 °C) or cooked (90 °C 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 °C, 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. [Copyright &y& Elsevier] |
| Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 8722870 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=8722870 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/S0309-1740(02)00132-8 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 19 Subjects: – SubjectFull: Meat Type: general – SubjectFull: Oxidation Type: general Titles: – TitleFull: Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Beltran, E. – PersonEntity: Name: NameFull: Pla, R. – PersonEntity: Name: NameFull: Yuste, J. – PersonEntity: Name: NameFull: Mor-Mur, M. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 05 Text: May2003 Type: published Y: 2003 Identifiers: – Type: issn-print Value: 03091740 Numbering: – Type: volume Value: 64 – Type: issue Value: 1 Titles: – TitleFull: Meat Science Type: main |
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