| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.
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| Autores: |
Soares,Adriana Lourenço
Olivo,Rubison
Shimokomaki,Massami
Ida,Elza Iouko
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| Data: |
2004-03-01
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| Ano: |
2004
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| Palavras-chave: |
Warmed over flavour
Vitamin E
Phytic acid
Lipid oxidation inhibition
Response surface methodology
Breast poultry meat
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| 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<0.05) during storage at 6° C for 0, 1, 3 and 5 days, respectively. This inhibition was significantly increased (p<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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100008
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132004000100008
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.47 n.1 2004
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| Direitos: |
info:eu-repo/semantics/openAccess
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