Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions

Penko, Ana; Polak, Tomaž; Polak, Mateja Lušnic; Kakovič, Damir; Žlender, B.; Demšar, Lea

doi:10.1016/j.foodchem.2014.07.075

Cited by 11 publications

(10 citation statements)

References 38 publications

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“…The n-6/n-3 PUFA ratio of 5.62 in our chicken samples was lower than in the studies of Živković et al (2017) and Milićević et al (2014). With dietary manipulation, chicken meat enriched with n-3 PUFA with n-6/n-3 <5 can be produced (Penko et al, 2015).…”

Section: Resultscontrasting

confidence: 64%

Evaluation of n-3 Polyunsaturated Fatty Acid Content in Various Foods: Health Impact Assessment

et al. 2020

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Section: Resultscontrasting

confidence: 64%

Evaluation of n-3 Polyunsaturated Fatty Acid Content in Various Foods: Health Impact Assessment

et al. 2020

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“…Contrasting, CBNC presented similar TBARS values to the antioxidant-treated samples, being 0.69, 1.93, 1.91, 2.91 mgMDA.kg −1 on d 0, 3, 6, and 9, respectively. Indeed, Średnicka-Tober et al (2016) have pointed to higher oxidation in organic broiler meat than in conventional chicken because of higher values of PUFA in organic meat that predispose to lipid oxidation ( Penko et al, 2015 ). Although we did not use organic broiler meat in this study, the antibiotic-free broiler, which has a similar rearing system compared to organic, showed higher PUFA values (19.35%) than conventional (16.45%) meat, explaining the observed lipid oxidation values ( Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat

et al. 2021

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Juçara ( Euterpe edulis ) is a native Brazilian palm tree from the Atlantic Forest, whose fruit-processing waste can present high concentration of antioxidant compounds. This research was assessed to determine the antioxidant potential of juçara waste extracts aiming to reduce the lipid and protein oxidation processes on conventional and antibiotic-free broiler meat throughout 9 d during refrigerated storage. The juçara waste extracts were obtained by microwave-assisted extraction. Two different extracts were tested based on the optimum point obtained when checking total phenolic ( TPC ) contents (Extract P) and antioxidant activity (Extract A) based on a previous study. The treatments using conventional and antibiotic-free broiler meat included: chicken patties without antioxidant addition (AFBNC and CBNC), with synthetic antioxidant (BHT) (AFBPC and CBPC), with Extract P (AFBEP and CBEP) and with Extract A (AFBEA and CBEA), totaling 8 treatments. Antioxidant activity of extracts along with TPC, flavonoid, anthocyanin, and tannin contents of extracts and patties were assessed. Proximate composition, fatty acid profile, lipid and protein oxidation process, and instrumental color were analyzed in patty treatments. Although both extracts had similar content of TPC and tannin, extract A presented the highest anthocyanin, while extract P exhibited the highest flavonoid. While extract A exhibited the highest antioxidant activity, extract P was highly influential in the stability of lipid oxidative degradation in both types of broiler meat (AFBEP and CBEP), and as successful as BHT (AFBPC and CBPC). In addition, extract P was also able to stabilize protein oxidation in conventional broiler meat (CBEP) from the third day, until the end of the storage period. Therefore, the fruit waste extract P of juçara can be a promising source of natural antioxidants to prevent the oxidative process in conventional and antibiotic-free broiler meat.

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“…%, with < 1 % relative accuracy at O 2 concentrations of 10-100 vol. %, at 20 °C (Penko et al, 2015). Water, protein and fat content in the samples were determined using the Food ScanTM Analyser with self-calibration (FOSS, Denmark), pH values were measured directly using a combined glass-gel spear electrode (Type 03, Testo Pty Ltd, Australia), colour L* (lightness), a* (±, red to green) and b* (±, yellow to blue) values on the surface of a 2.54 cm raw slice were measured by CR-400 colorimeter (Konica Minolta Optics, Inc., Osaka, Japan), and instrumental analysis of texture was performed using the TA-XT Plus texture analyser (Stable Micro Systems Ltd., Godalming, Surrey, UK) as described in Zahija et al (2020).…”

Section: Methodsmentioning

confidence: 99%

“…Chemical analyses: Approximately 100 g of a representative sample was homogenised for 20 s with a Grindomix homogeniser (GM 200; Retch, Germany) at 5000-6000 rpm (ISO 3100-1, 1991). The extent of lipid oxidation of the chicken samples was monitored by measuring the thiobarbituric acid reactive substances (TBARs) as described by Penko et al (2015). A slightly modified (Rotar, 2019) spectrophotometric method by Soglia et al (2016) was used to determine the protein carbonyl content.…”

Section: Methodsmentioning

confidence: 99%

Oxidative stability of chicken meat at different oxygen concentrations in the packaging unit

et al. 2022

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The aim of this study was to preserve the quality and prevent the colour, lipid and protein oxidation in chicken breast fillet (pectoralis major muscle) during storage. For this purpose, modified atmospheres (MA) with four different gas mixtures (vol. %) of oxygen (O2 ), carbon dioxide (CO2 ) and nitrogen (N2 ) were used: oxygen free (0: 20: 80), low (20: 20: 60), medium (40: 20: 40), and high oxygen MA (70: 20: 10). After 9 days of storage in a refrigerator at 2 ± 1 °C, pH was measured, colour was evaluated instrumentally and sensorially, the basic chemical composition, thiobarbituric acid reactive substances (TBARs), and protein carbonyl content of raw chicken breast were determined. After thermal treatment (82 °C, 1 hour, sous-vide) of the breast fillet, the sensory characteristics of odour and aroma were evaluated, and the texture (Warner-Bratzler shear force) was measured instrumentally. The composition of the gas mixture affected all oxidation dependent parameters: (i) colour: L* and b* values were the highest under all MA with oxygen, and the a* value under MA without, medium and high-oxygen, (ii) lipids: the TBARs increased significantly under high oxygen MA after 7 days of storage (below the sensory thresholds value for rancidity), (iii) proteins: protein carbonyl content was the highest under medium and high oxygen MA, and (iv) sensory properties: colour oxidation and intensity of odd aromas under all MA with oxygen, as well as odour and aroma of stale in oxygen-free MA were increased. For chicken breast the most suitable is packaging under modified atmosphere without O2 , because the oxidation rate of colour, lipids and proteins during storage was the lowest.

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Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions

Cited by 11 publications

References 38 publications

Evaluation of n-3 Polyunsaturated Fatty Acid Content in Various Foods: Health Impact Assessment

Evaluation of n-3 Polyunsaturated Fatty Acid Content in Various Foods: Health Impact Assessment

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat

Oxidative stability of chicken meat at different oxygen concentrations in the packaging unit

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