Assessment of off‐flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation

Abstract

The hexanal contents of chicken nuggets treated with various antioxidants were evaluated in relation to the development of warmed-over flavor (WOF) during frozen storage. Of the antioxidant treatments tested, the sodium tripolyphosphate (STPP)/tertiary butylhydroquinone combination showed the greatest effect by decreasing hexanal production by 95%. Combinations of STPP/oleoresin rosemary, (0.5 g kg-' and 1 g kg-') decreased the hexanal contents by 85% and 91%, respectively. A higher correlation coefficient (pooled, within treatments) between hexanal contents and sensory scores for WOF (r = 0.68) relative to that between hexanal contents and thiobarbituric acid reactive substances values (r = 0.14) was obtained. A pooled, correlation Coefficient within treatments and storage times (r = 0.56), was found between TBARS and sensory scores. It was concluded that the use of correlation coefficients calculated without pooling groups of data within each significant experimental factor to interrelate the results of different analyses may be inappropriate.

Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

“…Hence, this oil was used to study the oxidative rancidity of the product. Martin, Timan, Patron, Ventanas, and Antequena (2000) reported FFAs act as oxidation substrates and increase in TBA values in food products during storage is reported by many researchers, viz., in chicken nuggets (Lai, Gray, Booren, Crackel, & Gill, 1995;, ham (Martin et al, 2000) and buffalo meat burgers (Modi et al, 2003). Although many spices are reported to have antioxidant effect (Leal et al, 2003;Pszczola, 2001), Srinivasan, Sammbaiah, and Chandrasekhara (1992) observed loss of active principles in spices during domestic cooking.…”

Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage

“…A significant (P ≤ 0.05) increase in TBA value during frozen storage was reported in chicken nuggets [6,21], Iberian ham [22] (Martin et al, 2000), and fish fingers [23] and buffalo meat burgers [2003]. Wang et al [24] has reported TBA values of around 2.0 in fresh chicken meat after vacuum packaging and storage for 7 weeks at 7˚C.…”

Outils d’évaluationin vitrode la capacité antioxydante

“…En effet, le MDA peut apparaître lors de l'interaction de l'hydroxyradical avec la vitamine C ou avec le désoxy-glucose, tandis que le TBA peut réagir avec d'autres aldéhydes, des produits de la réaction de Maillard, des protéines, des produits de dégradation des sucres, des acides aminés et des acides nucléiques [45,89]. Ainsi, à la notion initiale de dosage spécifique du MDA, s'est progressivement substituée la notion plus générale de substances réac-tives à l'acide thiobarbiturique (TBARs [98][99][100]. Malgré sa sensibilité, la méthode DHS souffre du fait que le profil de concentration des composés volatils peut varier en fonction de la disponibilité de l'oxygène dans le flacon.…”