Share This Article:

Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents

Full-Text HTML Download Download as PDF (Size:145KB) PP. 219-223
DOI: 10.4236/fns.2013.48A027    4,710 Downloads   6,932 Views   Citations

ABSTRACT

The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

J. Bigolin, C. Weber and A. Alfaro, "Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents," Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 219-223. doi: 10.4236/fns.2013.48A027.

References

[1] S. Magazine, “Poultry in Paraná,” 2011. http://www.youblisher.com/p/90930-Revista-Sindiavipar-n-20/
[2] R. M. Goncalves, J. R. Goncalves, R. R. Oliveira, R. A. Oliveira and M. E. Lage, “Physical-Chemical Evaluation of and Heavy Metals Contents in Broiler and Beef Mechanically Deboned Meat (MDM) Produced in the State of Goiás, Brazil,” Brazilian Animal Science, Vol. 10, No. 2, 2009, pp. 553-559.
[3] C. Móri, E. A. Garcia, C. Andrighetto and K. Pelicia, “Mechanical Separated Poultry Meat,” 2006. http://www.veterinaria.org/revistas/redvet/n040406/040602.pdf
[4] M. G. Pereira, “Application of Natural Antioxidants in Mechanically Separated Meat (MDCM) Poultry,” Ph.D. Dissertation, Federal University of Santa Maria, Santa Maria, 2009.
[5] Brazil Ministry of Agriculture, Livestock and Food Supply, “Normative Instruction. 04, March 31, 2000. Approves the Technical Regulation for Establishment of Identity and Quality of mechanically separated meat (MDCM) Poultry, Beef and Pork,” Federal Official Gazette, Section 1, 2000, pp. 6-10.
[6] M. J. Thomas, “The Role of Free Radicals and Antioxidants,” Nutrition, Vol. 16, No. 7/8, 2000, pp. 16-18.
[7] L. R. B. Mariutti and N. Bragagnolo, “Lipid Oxidation in Chicken Meat and the Impact of the Addition of Sage (Salvia officinalis L.) and Garlic (Allium sativum L.) as Natural Antioxidants,” Journal of the Adolfo Lutz Institute, Vol. 68, No. 1, 2009, pp. 1-11.
[8] M. Rafecas, F. Guardiola, M. Illera, R. Codony and J. Boatella, “Liquid Chromatographic Determination of Phenolic Antioxidants in Bakery Products,” Chromatographia, Vol. 822, No. 2, 1998, pp. 305-309. doi:10.1016/S0021-9673(98)00601-3
[9] Brazil Ministry of Agriculture, Livestock and Food Supply, “Normative Instruction. 20, July 21, 1999. Analytical Methods for Physical and Chemical Control of Meat Products and Their Ingredients—Salt and Brine—DAS,” Federal Official Gazette, Section 1, 1999.
[10] IAL, “Analytical Standards Institute Adolfo Lutz: Physico-Chemical Methods for Analysis of Foods,” Melhoramentos, Brasilia, 2005.
[11] AOAC, “Official Methods of the Association of Official Agricultural Chemist’s International,” Gaitheersburg, Washington DC, 2000.
[12] Q. Liu, C. Lanari and D. M. Schaefer, “A Review of Dietary Vitamin E Supplementation for Improvement of Beef Quality,” Journal of Animal Science, Vol. 73, No. 10, 1995, pp. 3131-3140.
[13] M. P. Lynch, J. P. Kerry, D. J. Buckley, C. Faustman and P. A. Morrissey, “Effect of Dietary Vitamin E Supplementation on the Color and Lipid Stability of Fresh, Frozen and Vacuum-Packaged Beef,” Meat Science, Vol. 52, No. 1, 1999, pp. 95-99. doi:10.1016/S0309-1740(98)00153-3
[14] M. Shimokomaki, R. Olivo, N. N. Terra and B. D. G. M. Franco, “Current Issues in Science and Technology of meat,” Varela, Sao Paulo, 2006.
[15] J. I. Gray and A. M. Pearson, “Rancidity and WarmedOver Flavor,” In: A. M. Pearson and T. R. Dutson, Eds., Advances in Meat Research, Van Nostrand Reinhold Co., New York, 1987, pp. 221-269.
[16] E. N. Frankel, “Antioxidants in Lipid Foods and Their Impact on Food Quality,” Food Chemistry, Vol. 57, No. 1, 1996, pp. 51-55. doi:10.1016/0308-8146(96)00067-2
[17] P. S. S. Mantilla, E. B. Santos, C. A. Conte Júnior, S. B. Mano, H. C. Vital and R. M. Franco, “Spoilage Bacteria on Chicken Fillets Packed in Air, Vacuum and Irradiated: Bacteriological Parameters of Development and Commercial Term,” Tropical Agricultural Research, Vol. 39, No. 4, 2009, pp. 271-277.
[18] M. A. R. Pollonio, “Study of the Functional Properties of Myofibrillar Proteins and Lipid Oxidation of Mechanically Deboned Chicken Meat,” Ph.D. Dissertation, University of Campinas, Campinas, 1994.
[19] R. Olivo, “The World of Chicken: Meat Production Chain of Chicken,” Do Autor, Criciúma, 2006.
[20] M. Oetterer, M. A. B. Regitano-d’Arce and M. H. F. Spoto, “Essentials of Food Science and Technology,” Manole, Barueri, 2006.
[21] M. B. Mielnik, K. Aaby and G. Skrede, “Commercial Antioxidants Control Lipid Oxidation in Mechanically Debones Turkey Meat,” Meat Science, Vol. 65, No. 3, 2003, pp. 1147-1155. doi:10.1016/S0309-1740(02)00345-5
[22] C. Bellaver and D. L. Zanotto, “Quality Parameters in Fats and Protein Byproducts of Animal Origin,” 2010. http://www.cnpsa.embrapa.br/sgc/sgc_arquivos/palestras_k9r8d4m.pdf
[23] K. Rossini, C. P. Z. Norena, F. C. Olivera and A. Brandelli, “Casein Peptides with Inhibitory Activity on Lipid Oxidation in Beef Homogenates and Mechanically Deboned Poultry Meat,” LWT—Food Science and Technology, Vol. 42, No. 4, 2009, pp. 862-867.
[24] O. Hassan and L. S. Fan, “The Anti-Oxidation Potential of Poliphenol Extract from Cocoa Leaves on Mechanically Deboned Chicken Meat (MDCM),” LWT—Food Science and Technology, Vol. 38, LWT—Food Science and Technology 2005, pp. 315-321.
[25] R. O. Roca, “Cura de Carnes,” 2010. http://pucrs.campus2.br/~thompson/Roca111.pdf.
[26] E. A. F. S. Torres, C. D. Rimoli, R. Olivo, M. K. Hatano and M. Shimokomaki, “Role of Iodized Salt on Lipid Oxidation in Beef and Pork Burgers (Mixed) or Chicken,” Food Science and Technology, Vol. 18, No. 1, 1998, pp. 49-52.

  
comments powered by Disqus

Copyright © 2018 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.