Stability of Broiler Pieces During Frozen Storage

Jantawat, Pantipar; Dawson, L. E.

doi:10.3382/ps.0562026

Cited by 7 publications

(2 citation statements)

References 10 publications

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“…1977;Newburg and Concon 1980). Others separated the breast and thigh meat (Marion 1969;Wilson et al 1976;Jantawat and Dawson 1977;Siu and Draper 1978;Rhee 1978;Igene et al , 1980Yamauchi et al 1982;Pikul et al 1984bPikul et al , 1985a. There are a few papers which presented TBA numbers only for the skin (Marion and Woodroof 1966;Marion 1969;Pikul et al 1985a).…”

Section: Tba Values Of Chicken Muscles and Skinmentioning

confidence: 99%

Effect of Total Lipids, Triacylglycerols and Phospholipids on Malonaldehyde Content in Different Types of Chicken Muscles and the Corresponding Skin

Pikul

Kummerow

1989

J Food Biochemistry

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Total lipid extracted from chicken breast, thigh, drumstick and wing muscles and the corresponding skin was analyzed for triacylglycerols and phospholipids as well as their fatty acid composition and also for malonaldehyde and lipid oxidation fluorescent products (LOFP) content. Muscles consist of only 1.2–3.2% lipid, but lipid concentration in the skin ranges from 22.2–31.7%. The percentage of phospholipid in muscle lipid was 20 times more than that of the skin. The fatty acids of triacylglycerols from muscles and skin contained less than 2% of polyunsaturated fatty acids (PUFA). Fatty acids from phospholipid of the meat contained over 15% arachidonic acid and substantial amounts of PUFA with 22 carbon atoms. Skin phospholipid had 10.6–13.2% of all PUFA. Differences in the lipid composition of muscles and skin resulted in a concentration of malonaldehyde in muscle lipids of 30–50 mg/g, a value more than 15 times greater than in lipids of the skin. However, the TBA number of the skin was the same or a little bit lower as compared to muscles. The relative levels of LOFP in the organic phase of Folch‐extracted muscle and skin tissues paralleled the trend found for malonaldehyde concentrations. It was concluded that the simultaneous determination of total lipid content and malonaldehyde concentration in lipid extracted from various chicken muscles and corresponding skin was the most informative method for evaluation of precursors of lipid oxidation in fresh tissue.

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Section: Tba Values Of Chicken Muscles and Skinmentioning

confidence: 99%

Effect of Total Lipids, Triacylglycerols and Phospholipids on Malonaldehyde Content in Different Types of Chicken Muscles and the Corresponding Skin

Pikul

Kummerow

1989

J Food Biochemistry

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“…Frozen storage (Jantawat and Dawson, 1977;Igene et al, 1979), cooking (Dawson and Schierholz, 1976;Siu and Draper, 1978;Newburg and Concon, 1980;Yamauchi et al, 1982), and refrigerated storage of chicken meat after cooking (Rhee, 1978;Igene etal, 1979;Yamauchi et al, 1982) are conditions that increase malondialdehyde (MDA) formation in meat as measured by thio-1 To whom correspondence should be addressed. 2 Burnsides Research Laboratory, Department of Food Science, University of Illinois, Urbana, IL 61801. barbituric acid (TBA) assay.…”

Section: Introductionmentioning

confidence: 99%

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

Pikul¹,

Leszczynski²,

Kummerow³

1985

Poultry Science

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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. (

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Oxidative Deterioration in Meat, Poultry, and Fish

Lillard

1987

Warmed-Over Flavor of Meat

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Stability of Broiler Pieces During Frozen Storage

Cited by 7 publications

References 10 publications

Effect of Total Lipids, Triacylglycerols and Phospholipids on Malonaldehyde Content in Different Types of Chicken Muscles and the Corresponding Skin

Effect of Total Lipids, Triacylglycerols and Phospholipids on Malonaldehyde Content in Different Types of Chicken Muscles and the Corresponding Skin

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

Oxidative Deterioration in Meat, Poultry, and Fish

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