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
相关论文
共 50 条
  • [21] CHANGES IN COLOUR AND MYOGLOBIN OXIDATION IN CHICKEN MEAT AS AFFECTED BY ANTIOXIDANTS DURING STORAGE
    Dimitrov, Nikolay
    Miteva, Daniela
    Dimov, Krasimir
    Petkov, Evgeni
    Popova, Teodora
    COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES, 2023, 76 (12): : 1942 - 1950
  • [22] Effect of Refrigerated and Frozen Storage on the Survival of Campylobacter jejuni in Cooked Chicken Meat Breast
    Eideh, Ala'a M. F.
    Al-Qadiri, Hamzah M.
    JOURNAL OF FOOD SCIENCE, 2011, 76 (01) : M17 - M21
  • [23] Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat
    Zouari, Nacim
    Elgharbi, Fatma
    Fakhfakh, Nahed
    Ben Bacha, Abir
    Gargouri, Youssef
    Miled, Nabil
    AFRICAN JOURNAL OF BIOTECHNOLOGY, 2010, 9 (15): : 2276 - 2283
  • [24] Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking
    Perez, T. I.
    Zuidhof, M. J.
    Renema, R. A.
    Curtis, J. M.
    Ren, Y.
    Betti, M.
    JOURNAL OF FOOD SCIENCE, 2010, 75 (02) : T25 - T34
  • [25] Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion
    Gallaher, JJ
    Hollender, R
    Peterson, DG
    Roberts, RF
    Coupland, JN
    INTERNATIONAL DAIRY JOURNAL, 2005, 15 (04) : 333 - 341
  • [26] Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber enriched chicken meat nuggets
    Rani, Reetu
    Yadav, Sanjay
    Thakur, Neha
    Kumar, Surender
    Han, Heesup
    Alturki, Hmidan A.
    Ahmad, Md Faruque
    Raposo, Antonio
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 191
  • [27] Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stability
    Soglia, Francesca
    Baldi, Giulia
    Petracci, Massimiliano
    JOURNAL OF FOOD SCIENCE, 2020, 85 (10) : 3229 - 3236
  • [28] Fatty acids, antioxidants and oxidation stability of processed reindeer meat
    Sampels, S
    Pickova, J
    Wiklund, E
    MEAT SCIENCE, 2004, 67 (03) : 523 - 532
  • [29] Oxidative stability of structured lipid-based infant formula emulsion: Effect of antioxidants
    Zou, Long
    Akoh, Casimir C.
    FOOD CHEMISTRY, 2015, 178 : 1 - 9
  • [30] Cottonseed biodiesel oxidative stability in mixture with natural antioxidants
    Almeida Freitas, Joao Paulo
    Morais Franca, Fernanda Rocha
    Silva, Maria Susana
    Toms, Richard James
    da Silva, Gabriel Francisco
    KOREAN JOURNAL OF CHEMICAL ENGINEERING, 2019, 36 (08) : 1298 - 1304
12345