Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking

Autor:	Michiyo Motoyama, Akihiko Fukushi, Makoto Yamazaki, Chiaki Oyamada, Mitsuru Mitsumoto, Keisuke Sasaki, Tomohiro Arakane, Akiyuki Sato, Kenji Ishihara
Rok vydání:	2008
Předmět:	chemistry.chemical_classification Thiobarbituric acid food and beverages Shelf life Lipid peroxidation Ingredient chemistry.chemical_compound chemistry TBARS Fucoxanthin Animal Science and Zoology Food science alpha-Tocopherol Carotenoid Food Science
Zdroj:	Asian-Australasian Journal of Animal Sciences. 21:1067-1072
ISSN:	1976-5517 1011-2367
Popis:	Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or α-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products. (Key Words : Fucoxanthin, Chicken Breast Meat, Lipid Peroxidation, Meat Colour, α-Tocopherol)
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b6ae33c674580e76cc09b293108e29a6 https://doi.org/10.5713/ajas.2008.70670 Zobrazit plný text záznamu