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

Autor:	Xiong Q; College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, PR China., Zhang M; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China. Electronic address: zhangmh35@gmail.com., Wang T; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China., Wang D; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China. Electronic address: daoyingwang@yahoo.com., Sun C; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China., Bian H; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China., Li P; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China., Zou Y; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China., Xu W; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China.
Jazyk:	angličtina
Zdroj:	Poultry science [Poult Sci] 2020 Mar; Vol. 99 (3), pp. 1761-1767. Date of Electronic Publication: 2020 Jan 27.
DOI:	10.1016/j.psj.2019.11.013
Abstrakt:	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. (Copyright © 2019. Published by Elsevier Inc.)
Databáze:	MEDLINE
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