Back to Search
Start Over
Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
- Source :
- Poultry Science, Vol 99, Iss 3, Pp 1761-1767 (2020)
- Publication Year :
- 2020
- Publisher :
- Elsevier, 2020.
-
Abstract
- The aim of the current research was to examine lipid oxidation in chicken meat heated to different temperatures followed by refrigerator storage and the factors contributing to lipid oxidation. It showed that lipid oxidation was significantly promoted when meat was heated up to 70°C and stored for 2 and 4 D as measured by thiobarbituric acid reactive substance. The monounsaturated fatty acids and polyunsaturated fatty acids also decreased significantly (P < 0.05) with the increase of heating temperature. The liberation of nonheme iron and increase of hydroxyl radical were observed in heated chicken meat, and the activities of antioxidant enzymes was decreased considerably at higher temperatures. The changes of these prooxidants and antioxidants might constitute a possible mechanism for the stronger lipid oxidation in heated meat.
- Subjects :
- lipid oxidation
heating
antioxidant enzymes
Animal culture
SF1-1100
Subjects
Details
- Language :
- English
- ISSN :
- 00325791
- Volume :
- 99
- Issue :
- 3
- Database :
- Directory of Open Access Journals
- Journal :
- Poultry Science
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.7c61a5b959b49cc93449612aee3ae23
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.psj.2019.11.013