Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

Abstract

The muscles and attached skin of fresh chicken broiler parts, which were roasted in a convection oven and subsequently kept at 4°C for 4 days were analyzed for lipid oxidation products (LOP). Roasting and refrigerated storage significantly increased the amount of malonaldehyde which occurred faster in the skin than in the muscles. Also, after roasting, lipid oxidation fluorescence products increased in the aqueous phase and, after refrigerated storage, in the organic phase of Folch extracted muscles and skin. The lowest concentration of LOP was found in roasted, separated parts of broilers, especially in the drumsticks and wings as opposed to roasted carcass halves or quarters. The absolute amount of LOP in muscles and skin after roasting was a result of initial concentrations of LOP in raw samples and the type of roasted broiler parts.

Nutritional evaluation and bioactive microconstituents (carotenoids, tocopherols, sterols and squalene) of raw and roasted chicken fed on DHA-rich microalgae

“…The DHA levels reached 151.2 and 209.1 mg/100 g fw in roasted breast and leg fillets, with the respective total LC ω3 PUFA concentrations being 215.1 and 283.4 mg/100 g. The percent loss of ω3 LC PUFA during roasting was calculated to range between 6.7 and 12.1% in breast fillets and 28.5 and 39.6% in leg fillets ( Table 6). The lower loss of ω3 LC PUFA in roasted breast fillets, is in agreement with previous reports (Abrilm & Barclay, 1998), which attributed the lower DHA loss from poultry breast to its known lower fat and higher phospholipid content (Marion & Woodroof, 1965;Pikul & Kummerow, 1990). Additionally the higher fat loss during roasting of leg fillets (see previous session) could partly explain the lower retentions of DHA and the other LC ω3 PUFA.…”

Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts

“…Gardner (1979) has suggested that the fluorescent products are the Schiff bases that are produced from the interaction of lipid carbonyls and the protein-amino group present, although it remains possible that the fluorescent products may have derived from the reaction of oxygen radicals with proteins (Giulivi & Cadenas, 1993). Therefore, the level of fluorescent products present in water extracts of homogenate has been previously employed as an indicator of the extent of oxidation of flesh-contained proteins (Lin & Liang, 2002;Pikul & Kummerow, 1990). Fig.…”

Production of Docosahexaenoic Acid-Enriched Poultry Eggs and Meat Using an Algae-Based Feed Ingredient

“…Since 1958 it was already noted that there were a number of factors influencing poultry edible meat cooking losses, including: degree of fatness; distribution of fat; postmortem stage; age; size, and cooking times [27]. The consistent increase in breast meat DHA upon cooking is probably due to its lower fat and higher phospholipid content [28]. Ackman et al [29] have previously demonstrated a 15% (w/w) decrease in phospholipid content in poultry white meat upon cooking and a 53% decrease in poultry dark meat phospholipids, consistent with our higher losses of DHA in the dark meat.…”