Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Conchillo, Ana; Ansorena, Diana; Astiasarán, Icíar

doi:10.1002/jsfa.1969

Cited by 53 publications

(50 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among pre-cooking methods, BL caused the highest TBARS numbers (0.6 mg MDA/kg sample), which are consistent with those reported by Weber et al (2008) in fish fillets (0.8 mg MDA/kg sample) subjected to a similar cooking method. In agreement with the present results are also those reported by Conchillo et al (2005) in grilled (0.2 mg MDA/kg sample) and roasted chicken breast (0.3 MDA/kg sample). The highest increase in TBARS values occurred in the first 7 days of chilled storage.…”

Section: Discussionsupporting

confidence: 94%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

View full text Add to dashboard Cite

The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/?4°C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of precooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-toeat chicken patties.

show abstract

Section: Discussionsupporting

confidence: 94%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The amount of fat decreased significantly (P < 0.05) after cooking only in the sample, which was heated in hot air with 20% steam and it increased in the sample heated in hot air with 50% steam. These results agree with researches of other authors (Rodriguez-Estrada et al 1997, Murphy et al 2001, Clause and Ovesen 2001, Conchillo et al 2005, DanowskaOziewicz et al 2007.…”

Section: Resultssupporting

confidence: 93%

“…Excessive oxidation of muscle lipids can produce compounds that adversely affect the quality of meat. These compounds are in some cases associated with off-flavours and off-odours, loss of colour and vitamins and lower consumer acceptability, and also affect the safety of meat (Conchillo et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

Karpińska-Tymoszczyk

Danowska-Oziewicz

Borowski

et al. 2011

FSTR

View full text Add to dashboard Cite

The effect of cooking in hot air combined with steam and vacuum storage on the quality of turkey meat was studied. The use of steam during cooking decreased cooking losses of turkey meat, and at the same time caused a greater lipid oxidation. The higher rate of SH groups oxidation was found in meat heated with 20, 50 and 90% steam than in meat heated with 0% and 70% steam. Thermal processing caused a decrease in unsaturated fatty acids and an increase in saturated fatty acids content; the smallest changes were demonstrated in meat heated with 20% steam. After thermal processing meat cooked with higher steam (50, 70, 90%) was characterized by better juiciness and tenderness. During storage samples heated in hot air alone and with 20% steam showed lower content of malondialdehyde and better flavour than others samples.

show abstract

“…For these reasons, it is very convenient to know the content of COPs in foods, especially those which have suffered technological or cooking processes, whose heating treatments are known to generate oxidation processes. Several studies about COPs formation and content in different types of foods have been carried out [2,[19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Validation of a gas chromatography–mass spectrometry method for the analysis of sterol oxidation products in serum

Menéndez-Carreño

García-Herreros

Astiasarán

et al. 2008

Journal of Chromatography B

Self Cite

View full text Add to dashboard Cite

A validated gas chromatography-mass spectrometry (GC-MS) detection method for the quantitative analysis of sterol oxidation products (SOPs) in serum is described. After a lipid extraction procedure with chloroform/methanol, a cold saponification and purification by solid phase extraction, oxysterols were derivatizated to form trimethyl-sylil-ethers which were subjected to GC-MS analysis. Calibration curves for cholesterol oxidation products showed determination coefficient (R 2 ) of 1.0, with low values for the coefficient of variation of the response factors (<1%). Detection and quantification limits were below 5 ng/mL and 10 ng/mL, respectively. Recovery data were between 77.65 and 110.29% (CV<10% for all compounds).Good results were obtained for within and between day repeatability, with values below 10%. In conclusion, the method performed is suitable for the determination and quantification of SOPs in serum.2

show abstract

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Abstract: Raw and cooked breast chicken were stored at -18ºC during 3 months under aerobic and vacuum conditions and the intensity of the lipid oxidation process and COP (cholesterol oxidation products) formation were studied. Raw samples showed low COP levels

Cited by 53 publications

References 38 publications

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

Validation of a gas chromatography–mass spectrometry method for the analysis of sterol oxidation products in serum

Contact Info

Product

Resources

About