Data/hora: 06/06/2024 05:25:49

Provedor de dados: | 52
País: | Brazil
Título: | Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.
Autores: | Soares,Adriana Lourenço; Olivo,Rubison; Shimokomaki,Massami; Ida,Elza Iouko.
Data: | 2004-03-01
Ano: | 2004
Palavras-chave: | Warmed over flavour; Vitamin E; Phytic acid; Lipid oxidation inhibition; Response surface methodology; Breast poultry meat.
Resumo: | The effect of alpha-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. Control group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p&lt;0.05) during storage at 6° C for 0, 1, 3 and 5 days, respectively. This inhibition was significantly increased (p&lt;0.05) by 86.1; 91.6; 92.9 and 95.3% during storage at 6° C for 0, 1, 3 and 5 days, respectively, when 2mM PA was added in supplemented breast meat. In the exogenous experiment, through Response Surface Methodology design it was found out AT did not have a significant role towards oxidation inhibition whereas PA inhibited partially in samples stored for 48h at 6° C. The results showed that dietary AT inhibited at initial stage, subsequently PA would act at propagation phase occurring synergetic reaction between both antioxidants.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100008
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132004000100008
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.47 n.1 2004
Fonte: | info:eu-repo/semantics/openAccess