Journal
ANIMAL SCIENCE JOURNAL
Volume 90, Issue 2, Pages 280-287Publisher
WILEY
DOI: 10.1111/asj.13117
Keywords
discoloration; oxidation; paprika oleoresin; prepared chicken breast; storage temperature
Categories
Funding
- China Agriculture Research System [CARS-41-Z06]
- Subei country development and people richness support program [BN2016083]
- Shandong Modern Agricultural Technology and Industry System [SDAIT-11-11]
- Agricultural industry of Nanjing science and technology development project [201716055]
- Innovation platform fund of strategic new industry [030008]
- Research and application of processing technology for chicken balls [BN2015072]
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The objective of this study was to investigate the effect of storage temperatures and time on discoloration and oxidation of prepared chicken breast with paprika oleoresin. Freshly prepared chicken breast containing paprika oleoresin was stored at -2, -10, -18 degrees C, and an oscillating temperature between -10 and -18 degrees C (-10/-18 degrees C). A significant decrease in redness was detected at -2, -10, and -10/-18 degrees C. The lowest TBARS values and carbonyl contents were observed in the samples stored at -18 degrees C for 5 weeks. Also, the values of sulfhydryl groups gradually decreased with the increase in storage temperatures and duration. The results suggest a positive correlation between the loss of redness and oxidation in all samples. The findings indicated that the discoloration and oxidation of prepared chicken breast added with paprika oleoresin were inhibited significantly when stored at -18 degrees C.
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