Factors Affecting Lipid Oxidation in Breast and Thigh Muscle From Chicken, Turkey and Duck

Abstract

Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck and slowest in chicken. pH was lowest in turkey muscle. Chicken muscle had a lower content of polyunsaturated fatty acids compared with turkey and duck muscles. The aqueous fraction of duck breast inhibited hemoglobin‐mediated lipid oxidation in washed muscle more effectively than aqueous fractions from turkey and chicken muscle. α‐Tocopherol content was highest in duck muscle, intermediate in chicken and lowest in turkey. Depletion of tocopherols during frozen storage was more rapid in turkey and duck compared with chicken. It was thought that the elevated tocopherol level in chicken muscle may be caused by less efficient catabolism via the omega hydroxylation pathway. However, tocopherol hydroxylase activity was similar in chicken compared with turkey liver microsomes. Heme pigment content was around sixfold higher in duck breast compared with chicken and turkey breast. Duck thigh had especially elevated pH. PRACTICAL APPLICATIONS This work describes a number of factors that explain the wide variation in oxidative stability (chicken > duck > turkey) when comparing muscle tissues from the three avian species. These factors include muscle pH, concentration of heme pigments, fatty acid unsaturation, inhibitors of lipid oxidation in the aqueous fraction of the muscle, tocopherol content in lipid phases and depletion rates of tocopherol. These factors should be considered when developing strategies to inhibit lipid oxidation in muscle foods. The relatively high content of α‐tocopherol in chicken muscle compared with turkey should be a subject of further research to better understand the mechanisms by which certain animal species preferentially deposit the molecule into muscle.

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

“…1). These results were also observed in the studies by Gong, Parker, and Richards (2010) in analyses on duck breast and thigh meat and by Alasnier, Meynier, Viau, and Gandemer (2000) in evaluations on lipid oxidation in chicken breast and thigh muscles. Part of the explanation for this probably involves the high pH of chicken thigh, and this may be the factor that slowed lipid oxidation during refrigerated storage, compared with chicken breast.…”

“…Part of the explanation for this probably involves the high pH of chicken thigh, and this may be the factor that slowed lipid oxidation during refrigerated storage, compared with chicken breast. Elevated pH decreases the ability of metals and heme proteins to oxidize lipids (Gong et al, 2010). In addition, Alasnier et al (2000) suggested that even though thigh muscles contained more pro-oxidant agents such as iron and potential substrate, the antioxidant status of thigh muscles represented by vitamin E and the antioxidant system (such as glutathione and antioxidant enzymes) remained efficient during the first stage of storage, such that they slowed down the rate of lipid oxidation.…”

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

“…Similar to catalase, glutathione peroxidase also removes H 2 O 2 resulting water and oxidized glutathione. Furthermore, the hydroperoxides could be reduced by this enzyme activity, resulting in the formation of alcohol, water and oxidized glutathione [6,52,113].…”

Heme proteins and oxidation in fresh and processed meats

“…Turkey muscle is more deficient in tocopherol (vitamin E) compared to chicken muscle (Mecchi et al, 1956). Other factors that may cause lipids in turkey muscle to rapidly oxidize include lower post mortem pH in turkey compared to chicken, more unsaturated fatty acids in turkey compared to chicken, and a deficiency of antioxidants in the aqueous phase of turkey muscle compared to duck muscle (Gong et al, 2010). A particularly rapid discoloration of turkey muscle was observed compared to pork muscle (Trout, 1990).…”