Data/hora: 09/06/2024 13:41:57

Provedor de dados: | 89
País: | Brazil
Título: | Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types
Autores: | Arguelo,NN; Garcia,ERM; Ferreira de Lara,JA; Ferraz,ALJ.
Data: | 2016-09-01
Ano: | 2016
Palavras-chave: | Cooking; Freezing; Myofibrillar fragmentation index; Lipid oxidation; Reheating.
Resumo: | ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied in the first assay, and storage for 48 hours under refrigeration and reheating in a microwave oven. The variable analyzed in the second assay was lipid oxidation (TBARS). In the third assay, 30 samples of chicken inner fillets were subjected to one, four and eight freeze-thaw cycles, after which meat pH, myofibrillar fragmentation index (MFI), water retention capacity (WRC), and lipid oxidation (TBARS) were determined. Chicken inner fillets submitted to deep frying and cooked in a microwave oven presented greater lipid oxidation than the other cooking methods, and deep frying resulted in the highest cooking weight loss. Reheating chicken inner fillets in a microwave oven caused the highest meat lipid oxidation. Increasing the number of freeze-thaw cycles increases the pH, MFI, WRC and TBARS values of chicken inner fillets.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300443
Editor: | Fundação APINCO de Ciência e Tecnologia Avícolas
Relação: | 10.1590/1806-9061-2015-0150
Formato: | text/html
Fonte: | Brazilian Journal of Poultry Science  v.18 n.3 2016
Fonte: | info:eu-repo/semantics/openAccess