Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

Beltran, E. Castella; Pla, R.; Yuste, J.; Mor-Mur, M.

doi:10.1016/s0309-1740(02)00132-8

Cited by 126 publications

(79 citation statements)

References 19 publications

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“…19 This fiber has previously shown more affinity to aldehyde compounds than CAR/PDMS fiber which was better to evaluate ester compounds. 2 DVB/CAR/ PDMS fiber was also used for hexanal determination in frankfurters 8 and pressurized chicken; 12 while CAR/PDMS fiber was used for hexanal determination in pressurized chicken, 7 PDMS/DVB fiber was used for hexanal and pentanal determination in cooked turkey, 9 and PDMS fiber was used for hexanal determination in freeze dried chicken myofibrils 10 and minced pork. 11 Addition of water, 3 mL or 6 mL and use of magnetic stirring to improve volatile extraction, led to an increase in the number of peaks in the GC chromatogram, showing the release of diverse volatile compounds in high amounts and interfering in the quantification of aldehydes of interest in the present study.…”

Section: Optimization Of Spme Conditionsmentioning

confidence: 99%

“…[7][8][9][10][11][12] Although there are some limitations of interfiber comparisons, SPME technique was successfully applied for extended time-course experiments for monitoring volatile compounds in olive oil. 13 The autoxidation process in food is a complex phenomenon induced by oxygen in the presence of initiators such as heat, free radicals, light, photosensitizing pigments and metal ions, which generate hydroperoxides and volatile compounds, generally through a process consisting of three phases: initiation, propagation and termination.…”

Section: Introductionmentioning

confidence: 99%

“…Hexanal is mainly generated as a consequence of oxidative decomposition of polyunsaturated fatty acids (PUFA), and has been used as an indicator of oxidative stability and flavor acceptability and also to follow lipid oxidation in food systems. [7][8][9][10][11][12]14 Malonaldehyde, a three carbon dialdehyde with carbonyl groups at the C1 and C3 positions, is a minor product of PUFA autoxidation derived from hydroperoxides formed from PUFA with three or more double bonds. In this sense, chicken meat is highly susceptible to lipid oxidation as it has a high proportion of unsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

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Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Mariutti

Nogueira

Bragagnolo

2009

J. Braz. Chem. Soc.

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A formação de hexanal, pentanal e malonaldeído em hambúrgueres de frango cru e grelhado durante o armazenamento a -18 ºC por 90 dias foi avaliada por microextração em fase sólida (SPME) utilizando fibras DVB/CAR/PDMS. As condições de extração foram otimizadas para obtenção de resultados reprodutíveis e evitar a saturação da fibra, mesmo para as amostras mais oxidadas. O desempenho de diferentes fibras DVB/CAR/PDMS foi verificado durante toda estocagem, sendo necessárias sete fibras para acompanhar o desenvolvimento da oxidação lipídica. O coeficiente de variação (CV) foi calculado para 60 determinações em duplicata e não foram observadas diferenças (p < 0,05) entre os CV das fibras independentemente do número de vezes que foram usadas. Os hambúrgueres crus apresentaram correlações de Pearson significativas (p < 0,05) entre todos os parâmetros analisados, variando entre 0,93 e 0,99. Entretanto, para os hambúrgueres grelhados, apenas a correlação de 0,98 entre hexanal e pentanal foi significativa.The formation of hexanal, pentanal and malonaldehyde from raw and grilled chicken patties during storage at -18 ºC for 90 days was evaluated by SPME using a DVB/CAR/PDMS fiber. The extraction conditions were optimized to provide reproducible results and avoided fiber saturation even for more oxidised samples. The performance of different DVB/CAR/PDMS fibers was verified during the entire storage period and seven separate fibers were used to assay the extent of lipid oxidation. The relative standard deviation (RSD) was calculated for 60 duplicate analysis and no differences were observed (p > 0.05) among the fibers RSD despite the number of times they were used. The relationship between the different parameters were also established and compared to the results obtained by the traditional TBARS test. Raw patties showed significant (p < 0.05) Pearson's correlations between all parameters, varying from 0.93 to 0.99. However, grilled patties presented a correlation of 0.98 only between hexanal and pentanal.

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Section: Optimization Of Spme Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Mariutti

Nogueira

Bragagnolo

2009

J. Braz. Chem. Soc.

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“…Mekanik ayrılmış yumurtacı tavuk karkas etlerinin Pseudomonas sayısının 6.8x10 3 kob/g, damızlık tavuk karkas etlerinin Pseudomonas sayısının Beltran ve ark. (16), burgu tipi makinelerden alınan 100 adet mekanik ayrılmış broiler parça et örneklerinde maya-küf sayısını belirlemeye yönelik yaptıkları çalışma sonucunda maya-küf sayısını 3.6x10 2 kob/g olarak belirlemişlerdir. Yine Pettersen ve ark.…”

Section: Tartışma Ve Sonuçunclassified

“…Ancak sonrasında yapılan tartma ve paketleme işlemi sırasında kullanılan ekipmanlardan kaynaklanan bulaşmayla sayıda artış gözlenir. Kanatlı etlerinde Salmonella kontaminasyonunun engellenmesi çiftlikte başlayan ve mutfağa kadar devam eden bir dizi önlemi gerektirmektedir (16,21,43).…”

Section: Tartışma Ve Sonuçunclassified

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

ŞİRELİ¹

2014

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Özet: Bu çalışma, mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal özelliklerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla materyal olarak 100 adet mekanik olarak ayrılmış kanatlı eti kullanılmıştır. Mekanik olarak ayrılmış broiler etlerinin kuru madde, rutubet, protein, yağ, kül ve pH ortalama değerleri sırasıyla % 36.10, % 63.89, % 14.04, % 20.18, % 1.09 ve 6.6 olarak saptanmıştır. Araştırmada, kalsiyum (Ca) değeri 674.01 mg/kg ve fosfor (P) değeri ise 503.38 mg/kg olarak ölçülmüştür. Mikrobiyolojik analiz sonuçlarına göre aerob mezofil genel canlı sayısı 6.64 log kob/g, Enterobacteriaceae spp. 3.95 log kob/g, mikrokok/stafilokok 5.12 log kob/g, Pseudomonas spp. 4.24 log kob/g, maya/küf 2.19 log kob/g olarak saptanmıştır. Koliform bakteri ve E.coli sayısı <3-45 EMS/g arasında bulunmuştur. Araştırmada, koagulaz pozitif stafilokokların belirlenmesi için 395 şüpheli izolat elde edilmiştir. Bu izolatlardan 20'si (% 5.06) koagulaz pozitif stafilokok olarak saptanmıştır. Koagulaz pozitif izolatların 7'si S.aureus olarak identifiye edilmiştir. İzolatların % 42.85'inin (3/7) enterotoksin A, % 28.57'sinin (2/7) enterotoksin D, % 14.28'inin (1/7) enterotoksin A ve B ve % 14.28'inin (1/7) enterotoksin A, B ve C'yi ürettiği saptanmıştır. Çalışmada örneklerin % 30'nun Salmonella spp. ile kontamine olduğu saptanmıştır. Sonuç olarak; MABE'ye ait olan bazı kimyasal ve mikrobiyolojik analiz sonuçlarının Türk Gıda Kodeksi yasal limitlerinin üzerinde olduğu tespit edilmiştir.Anahtar sözcükler: Kimyasal kalite, mekanik ayrılmış broiler eti (MABE), mikrobiyolojik kalite, S. aureus, Salmonella spp. Determination of some microbiological and chemical quality of mechanically seperated broiler meatsSummary: This study was made for defining some microbiological and chemical properties of mechanically deboned broiler meats. For this; a hundred mechanically seperated broiler meat were used, as a material. Mean value of dry matter, humidity, protein, lipid, ash and pH of deboned chicken meats were; 36.10%, 63.89%, 14.04%, 20.18%, 1.09% and 6.6 respectively. At research, calcium and phosphorus analysis have been made by Inductively Coupled Plasma, ICP and mean calcium and phosphorus values were 674.01 mg/kg and 503.38 mg/kg. According to microbiological analysis results; mean aerob mesophile total viable count 6.64 log cfu/g, Enterobacteriaceae spp. 3.95 log cfu/g, Micrococcus/Staphylococcus 5.12 log cfu/g, Pseudomonas spp. 4.24 log cfu/g, yeast/mold 2.19 log.cfu/g. Analysis of coliform group bacteria and E.coli has been made according to MPN techniques. Number of coliform bacteries were <3-45 MPN/g and E.coli were <3-45 MPN/g. At research, for determining coagulase positive staphylococcus; 395 suspect isolates were achieved. 20 of these isolate; were identified as coagulase positive staphylococcus. Seven of total 20 coagulase positive isolates were defined as S. aureus. To determine enterotoxin production ability of S. aureus; Ridascreen SET A, B, C, D, E tests were used. Eventually; 42.85% (3/7) enterot...

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Shelf Life of Fresh and Frozen Poultry

Pérez‐Chabela¹

2007

Handbook of Meat, Poultry and Seafood Quality

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Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

Cited by 126 publications

References 19 publications

Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

Shelf Life of Fresh and Frozen Poultry

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