Chicken lipid oxidation

TANG s z, KERRY J p, SHEEHAN D, BUCKLY D J and MORRISSEY p A (2001) Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat , Meat Sci, 56, 285-90. 

Jahan K., Paterson A. and Spickett C.M. (2004). Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes , International Journal of Food Science Technology, 39, 443 453. 

Sayago-Ayerdi SG, Brenes A and Goni 1.2009. Effect of grape antioxidant dietary fiber on the lipid oxidation on raw and cooking chicken hamburgers. LWT Food Sci Technol. 42 971-976. 

Pikul, J., Leszczynski, D.E., and Kummerow, F.A. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37 1309-1313. 

Thiazoles with long alkyl chains in the 2-position provide evidence of the interaction of lipid oxidation products with Maillard intermediates. The presence of such thiazoles has been reported for fried chicken, roast beef, and fried potatoes (see Mottram152). Thiophens with long alkyl chains in the 2-position have also been encountered. They were obtained when phospholipid was added to a cysteine-ribose system.153 Lipid degradation to the 2,4-dienal, followed by reaction with H2S, was thought to be responsible.154... 

Galvin, K., Morrissey, P.A., Buckley, D.J. 1998a. Effect of dietary a-tocopherol supplementation and gamma-irradiation on a-tocopherol retention and lipid oxidation in cooked minced chicken. Food Chem. 62, 185-190. 

Our own work has shown a great decrease In the concentration of the volatiles In the cured, as compared to uncured, meats (Figure 5) (Ifi). The concentration of aldehydes originally present in cooked pork was reduced to < 12 of their original quantities (Table III, unpublished results). However, we did not Identify any new flavor active compound which could have been responsible for the cured flavor. Lipid oxidation, as measured by TBA number, was almost eliminated In cooked pork by adding nitrite at a level of 150 ppm (13.) Furthermore in preliminary evaluations, our untrained panelists were unable to differentiate amongst the flavor of nitrite-cured meats prepared from beef, chicken, mutton and pork (unpublished results). 

The oxidation products of lipids include volatile aldehydes and acids. Therefore, lipids are one of the major sources of flavors in foods. For example, much of the desirable flavors of vegetables such as tomatoes, cucumbers, mushrooms, and peas (Ho and Chen, 1994) fresh fish (Hsieh and Kinsella, 1989), fish oil (Hu and Pan, 2000) and cooked shrimp (Kuo and Pan, 1991 Kuo et al., 1994), as well as many deep-fat fried foods such as French-fried potatoes (Salinas et al., 1994) and fried chicken (Shi and Ho, 1994), are contributed by lipid oxidation. LOX-catalyzed lipid oxidation produces secondary derivatives, e.g., tetradecatrienone, which is a key compound of shrimp (Kuo and Pan, 1991). The major difference between the flavors of chicken broth and beef broth is the abundance of 2,4-decadienal and y-dodeca-lactone in chicken broth (Shi and Ho, 1994). Both compounds are well-known lipid oxidation products. A total of 193 compounds has been reported in the flavor of chicken. Forty-one of them are lipid-derived aldehydes. 

Orlien et al. (2000) suggested that 500 MPa is a critical pressure for treatment of chicken breast muscle. Up to 500 MPa, no rancidity during chilled storage was observed and the product was similar to the untreated one. Pressure treatments at 600 and 700 MPa resulted in less oxidation, but at 800 MPa lipid oxidation enhanced to the same extent as the level induced by thermal treatment. Increased lipid oxidation was probably related to membrane damage. Wiggers et al. (2004) also demonstrated that high-pressure treatment at 400 or 600 MPa led to a substantial increase in secondary lipid oxidation products in cooked breast chicken when compared to the 200 MPa treatment and the control sample. Storage period also had a considerable influence on the formation of secondary lipid oxidation products, especially in the presence of O2 in the packs stored for 8 days. Hexanal, octanal, and nonanal were identified as products of lipid oxidation. 

Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, R.A., and Zhou, G.H. 2007. Effects of highpres-sure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry 104 1575-1579. 

Mariutti, L.R.B., Orlien, V., Bragagnolo, N., and Skibsted, L.H. 2008. Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. European Food Research and Technology 227 337-344. 

The structure of the food matrix is also known to affect the release of volatile compounds having an impact on flavors and aroma. Changes in flavor result from the interactions of lipid-derived carbonyl compounds by aldolization with the amino groups of proteins. Undesirable flavors are produced when beef or chicken are fried in oxidized fats by the interaction of secondary lipid oxidation... 

The lipids in lean beef consist of about 2 to 4% triacylglycerols and 0.8 to 1% phospholipids containing 44% polyunsaturated fatty acids, which are mainly subject to oxidation. Oxidation occurs initially in the phospholipids of ceUular and subcellular membranes, which are in close proximity to the heme catalysts of the mitochondria and microsomes. A typical fatty acid composition of beef membrane phospholipids includes 22% 18 2,2% 18 3,15% 20 4, less than 1% 20 5 and 2% 22 6. Phosphatidylethanolamine is the main phospholipid implicated in lipid oxidation of cooked meat. Chicken and turkey muscle are more susceptible to oxidation than beef, because of their higher polyunsaturated phospholipid fraction and relatively low levels of natural tocopherols. Red poultry muscles oxidize faster than white because of higher phospholipid and iron contents. 

Lipid oxidation in subcellular fractions can be mediated by enzyme systems in muscle microsomes that maintain iron in the ferrous form by reduced nicotinamide adenine dinucleotide (NADH). However, this redox system may not be enzymatic because, unlike lipoxygenase, no specific lipid oxidation products have been identified. Ascorbate and other reducing agents may have the same effects in the presence of heme-protein complexes. On the other hand, the presence of 15-lipoxygenase in chicken muscle may be responsible for oxidative deteriorations in uncooked chicken meat during frozen storage. Phospholipases... 

Du, M., Ahn, D.U., Nam, K.C., and Sell, J.L. (2001) Volatile Profiles and Lipid Oxidation of Irradiated Cooked Chicken Meat Patties from Laying Hens Fed Diets Containing Conjugated Linoleic Acid, Poult. Sci. 80, 1749-1756. 

Linoleic Acid on the Volatile, Color and Lipid Oxidation of Irradiated Raw Chicken... 

Botsoglou, N.A., E. Christaki, D.J. Fletouris. P. Florou-Paneri, and A.B. Spais, 2002a. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Set, 62 259-265. 

Raw cooked chicken meat Grape seed peel extracts Prevent lipid oxidation alter color of cooked meat Selani et al., 2011... 

Several authors reported the antioxidant effectiveness of rosemary extract in corn, soybean, peanut, and fish oil [38,39]. Similarly, the effectiveness of rosemary extracts combined with BHT, in different mixtures, has been studied in soybean oil [39-41]. The antioxidant and antimicrobial activities of rosemary extracts in chicken Frankfurters have been evaluated [37], The effect of rosemary extract, added individually or in combination, on lipid oxidation and color stability of frozen beef burgers or fresh pork sausages has also been assessed [35,36]. 

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