Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system

被引：62
|
作者：
Lin, CC [1 ]
Liang, JH
机构：
[1] Yuanpei Inst Sci & Technol, Dept Food Sci, Hsinchu, Taiwan
[2] Chia Nan Univ Pharm & Sci, Dept Food Hlth, Tainan, Taiwan
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 02期
关键词：
antioxidant; catechin; chicken meat; initiator; oxidation;
D O I：
10.1111/j.1365-2621.2002.tb10632.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The antioxidant efficiency of ascorbic acid, alpha-tocopherol, Trolox C, and catechin were evaluated for chicken breast meat in a dispersion system at 37degreesC. Peroxidation was induced by adding different kinds of initiators. The initiators exhibited the following order of catalytic action: ascorbic acid/Fe2+ > hemoglobin > Cu+/H2O2 > 2,2'-azobis (2-amidinopropane) hydrochloride (AAPH). The antioxidant efficiency of the antioxidants tested depended on their phase distribution and their reactivity to the radicals in various initiation systems. Among the antioxidants tested, catechin was the most effective antioxidant for chicken breast meat oxidation under the experimental conditions.
引用
收藏
页码：530 / 533
页数：4
相关论文
共 50 条
  • [1] Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat
    Avila-Ramos, F.
    Pro-Martinez, A.
    Sosa-Montes, E.
    Manuel Cuca-Garcia, J.
    Becerril-Perez, C.
    Figueroa-Velasco, J. L.
    Ruiz-Feria, C. A.
    Hernandez-Cazares, A. S.
    Narciso-Gaytan, C.
    [J]. POULTRY SCIENCE, 2013, 92 (01) : 243 - 249
  • [2] THE EFFECT OF GRAZING ON FATTY ACID COMPOSITION AND OXIDATIVE STABILITY OF CHICKEN MEAT
    Englmaierova, Michaela
    Skrivanova, Vera
    Tumova, Eva
    Chodova, Darina
    Skrivan, Milos
    [J]. ANIMAL PHYSIOLOGY 2016, 2016, : 24 - 30
  • [3] Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
    Muhammad Sohaib
    Faqir Muhammad Anjum
    Muhammad Sajid Arshad
    Muhammad Imran
    Ali Imran
    Shahzad Hussain
    [J]. Lipids in Health and Disease, 16
  • [4] Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
    Sohaib, Muhammad
    Anjum, Faqir Muhammad
    Arshad, Muhammad Sajid
    Imran, Muhammad
    Imran, Ali
    Hussain, Shahzad
    [J]. LIPIDS IN HEALTH AND DISEASE, 2017, 16 : 1 - 10
  • [5] Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability
    Fellenberg, MA
    Speisky, H
    [J]. WORLDS POULTRY SCIENCE JOURNAL, 2006, 62 (01) : 53 - 70
  • [6] Effect of refrigeration and freezing on the oxidative stability of WB chicken breast
    da Rocha, Thayse Cavalcante
    Costa Filho, Djalma Vitorino
    de Carvalho, Leila Moreira
    de Carvalho, Jessica Moreira
    Estevez, Mario
    Madruga, Marta Suely
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 171
  • [7] Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat
    O'Neill, LM
    Galvin, K
    Morrissey, PA
    Buckley, DJ
    [J]. MEAT SCIENCE, 1999, 52 (01) : 89 - 94
  • [8] Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets
    Arshad, Muhammad Sajid
    Anjum, Faqir Muhammad
    Khan, Muhammad Issa
    Saeed, Farhan
    Imran, Ali
    Sohaib, Muhammad
    Nadeem, Muhammad
    Hussain, Shahzad
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (01)
  • [9] Effect of Citrus Seed Extracts on Oxidative Stability of Raw and Cooked Chicken Meat
    Adeyemi, K. D.
    Olorunsanya, O. A.
    Abe, O. T.
    [J]. IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE, 2013, 3 (01): : 195 - 199
  • [10] Effect of hop (Humulus lupulus) supplementation on performance, oxidative stress, and oxidative stability of broiler chicken meat
    Rezar, V.
    Levart, A.
    Cerenak, A.
    Salobir, J.
    Pirman, T.
    [J]. EUROPEAN POULTRY SCIENCE, 2020, 84
12345