Data/hora: 17/06/2024 01:05:42

Provedor de dados: | 89
País: | Brazil
Título: | Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
Autores: | Ali,S; Rajput,N; Li,C; Zhang,W; Zhou,G.
Data: | 2016-03-01
Ano: | 2016
Palavras-chave: | Freeze-thaw cycles; Chicken meat; Oxidation; Drip loss; Color.
Resumo: | ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035
Editor: | Fundação APINCO de Ciência e Tecnologia Avícolas
Relação: | 10.1590/1516-635x1801035-040
Formato: | text/html
Fonte: | Brazilian Journal of Poultry Science  v.18 n.1 2016
Fonte: | info:eu-repo/semantics/openAccess