Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system

被引：62
|
作者：
Lin, CC [1 ]
Liang, JH
机构：
[1] Yuanpei Inst Sci & Technol, Dept Food Sci, Hsinchu, Taiwan
[2] Chia Nan Univ Pharm & Sci, Dept Food Hlth, Tainan, Taiwan
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 02期
关键词：
antioxidant; catechin; chicken meat; initiator; oxidation;
D O I：
10.1111/j.1365-2621.2002.tb10632.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The antioxidant efficiency of ascorbic acid, alpha-tocopherol, Trolox C, and catechin were evaluated for chicken breast meat in a dispersion system at 37degreesC. Peroxidation was induced by adding different kinds of initiators. The initiators exhibited the following order of catalytic action: ascorbic acid/Fe2+ > hemoglobin > Cu+/H2O2 > 2,2'-azobis (2-amidinopropane) hydrochloride (AAPH). The antioxidant efficiency of the antioxidants tested depended on their phase distribution and their reactivity to the radicals in various initiation systems. Among the antioxidants tested, catechin was the most effective antioxidant for chicken breast meat oxidation under the experimental conditions.
引用
收藏
页码：530 / 533
页数：4
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