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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken
Autor(es) : Conchillo, A. (Ana)
Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
Palabras clave : Chicken meat
TBARS
Oxysterol
Freezing
Vacuum packaging
Fecha incorporación: 2004
Editorial : Wiley-Blackwell
Versión del editor: http://dx.doi.org/10.1002/jsfa.1969
ISSN: 0022-5142
Cita: Conchillo A, Ansorena D, Astiasarán I. Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken. J Sci Food Agric 2005;85(1):141-146.
Resumen
Raw and cooked chicken breasts were stored at −18 °C for 3 months under aerobic and vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol oxidation products) were studied. Raw samples showed low COP levels (4.60–7.40 µg g−1 fat), TBARS (thiobarbituric acid reactive substances) levels (0.01–0.03 mg kg−1) and peroxide values (not detected) under both aerobic and vacuum conditions. Cooked samples (grilled and roasted) showed TBARS levels of 0.36–0.99 mg kg−1 in aerobic conditions and 0.21–0.70 mg kg−1 in vacuum conditions, whilst peroxide levels reached 38–40 and 19–23 meq O2 kg−1 in samples stored under aerobic and vacuum conditions respectively. Total COP levels in grilled and roasted samples were 28.91 and 39.34 µg g−1 fat in aerobic packaging and 4.90 and 20.24 µ g g−1 fat in vacuum packaging respectively. Significant correlations were found between the lipid oxidation parameters and cholesterol oxidation indices. In general, TBARS were better correlated with total COP than with only 7-ketocholesterol. Vacuum packaging was particularly efficient in slowing down the oxidation process during frozen storage of cooked samples
Enlace permanente: http://hdl.handle.net/10171/23069
Aparece en las colecciones: DA - Farmacia - CAFT - Artículos de revista

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