Journal
MEAT SCIENCE
Volume 64, Issue 1, Pages 19-25Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(02)00132-8
Keywords
chicken; high pressure processing; lipid oxidation; TBARS; SPME
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Lipid oxidation of pressurized (300 and 500 MPa for 30 min at 20 degreesC) or cooked (90 degreesC for 15 min) minced chicken breast and slurries was evaluated. Mechanical processing, before and after pressurization and cooking, and addition of sodium chloride were also tested as prooxidant factors. At 1, 3, 6 and 9 days of storage at 4 degreesC, thiobarbituric acid reactive substances (TBARS) and hexanal were quantified by means of the TBARS test and solid phase microextraction, respectively. In general, pressurized samples presented less oxidation compounds than cooked samples. Thiobarbituric acid reactive substances and hexanal values tended to rise with increasing storage time. Both parameters showed similar patterns throughout the experiment. Salt and mechanical processing had greater prooxidant effect on pressurized samples. Pre-treatment slurries presented more oxidation than post-treatment slurries. (C) 2002 Elsevier Science Ltd. All rights reserved.
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