Oxidation Products in Chicken Meat After Frozen Storage, Microwave and Convection Oven Cooking, Refrigerated Storage, and Reheating

Abstract

Oxidation products were measured in chicken breast and leg meat during a series of common household processing steps (frozen storage, microwave and convection cooking, refrigerated storage after cooking, and reheating). Malondialdehyde (MDA) in fat from meat was measured by an improved thiobarbituric acid (TBA) assay with antioxidant protection; and fluorescent products (FP) were measured in organic and aqueous layers from Folch-extracted meat samples by fluorescence spectrophotometry. Fat from breast meat contained almost twice as much MDA and FP than fat from leg meat due to a greater content of phospholipids, which had a large amount of polyunsaturated fatty acids. Leg meat had higher TBA numbers, however, because it contained twice as much fat as breast meat. Fresh, 3-month, and 6-month frozen storaged meats cooked by convention oven and then further processed had higher MDA and TBA values compared with microwave cooked and processed meats, but a significant difference (P<.05) was observed only in meat stored for 6 months. The relative levels of FP in the organic layers from meats cooked by convection oven were not significantly higher than meats cooked by microwave. However, the relative levels of FP in aqueous layers were significantly higher after convection compared to microwave cooking, and these differences persisted throughout further processing steps. Frozen and refrigerated storage of meat produced more substantial oxidative decomposition of fats than did cooking, but cooking produced substantial increases in aqueous-soluble FP. Generally, it is concluded that the absolute level of oxidation products in chicken meat after a particular food processing step depends primarily on the level of oxidation products present before that step. (

Determination of malonaldehyde and formaldehyde formed from fatty acid ethyl esters upon microwave and thermal heating

“…For our frozen samples, the fatty acid ethyl ester was microwaved or steam-heated immediately after being frozen. Our results show no differences in MA formation either between the fresh and frozen samples or between the two cooking methods, and the trends observed were similar to the results for either fresh or short-term frozen (3 months) samples reported by Pikul et al (1985).…”

“…Lipid peroxidation products formed from various foods under cooking conditions have been studied using the thiobarbituric acid (TEA) assay (Pikul et al, 1985). The TEA assay, however, is never specific to the product of interest (Namiki, 1990).…”

Changes in chemical composition and nutritional quality of fried sardine (Clupea pilchardus) produced by frozen storage and microwave reheating

“…Also using raw sardine, Castrillo n et al (1996a) presented the e †ect of freezing on the biological value of protein and the nutrients. Some research can be found in the literature concerning defrosting with conventional and microwave ovens and it has been shown that microwave heating produces less lipid deterioration than conventional heating (Pikul et al 1985 ;King and Bosch 1990 ;Salama 1993). However, no research has been reported on the e †ect of freezing followed by reheating has on precooked foods.…”

Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy

“…The wooden breast meat becomes more susceptible to this type of oxidation, which could result in meat with worse nutritional value due to the rancidity of fats ( Cecchi, 1999 ), since according to the findings in the literature, as well as the results obtained in the present experiment, the samples affected by wooden breast had higher levels of fat, a product of inflammatory processes ( Petracci et al, 2019 ). The difference between the levels of oxidation and the severity degrees increases during frozen storage, because there are several chemical reactions taking place, with factors that promote such oxidative reactions, which, in the case of birds, is the high presence of lipids ( Asghar and Bhatti, 1988 ) and storage time ( Pikul et al, 1985 ).…”