Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Poultry Science (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035 |
Resumo: | ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat. |
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Brazilian Journal of Poultry Science (Online) |
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Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler ChickensFreeze-thaw cycleschicken meatoxidationdrip losscolorABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.Fundacao de Apoio a Ciência e Tecnologia Avicolas2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035Brazilian Journal of Poultry Science v.18 n.1 2016reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/1516-635x1801035-040info:eu-repo/semantics/openAccessAli,SRajput,NLi,CZhang,WZhou,Geng2016-04-20T00:00:00Zoai:scielo:S1516-635X2016000100035Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2016-04-20T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false |
dc.title.none.fl_str_mv |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
title |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
spellingShingle |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens Ali,S Freeze-thaw cycles chicken meat oxidation drip loss color |
title_short |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
title_full |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
title_fullStr |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
title_full_unstemmed |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
title_sort |
Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
author |
Ali,S |
author_facet |
Ali,S Rajput,N Li,C Zhang,W Zhou,G |
author_role |
author |
author2 |
Rajput,N Li,C Zhang,W Zhou,G |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Ali,S Rajput,N Li,C Zhang,W Zhou,G |
dc.subject.por.fl_str_mv |
Freeze-thaw cycles chicken meat oxidation drip loss color |
topic |
Freeze-thaw cycles chicken meat oxidation drip loss color |
description |
ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1516-635x1801035-040 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
dc.source.none.fl_str_mv |
Brazilian Journal of Poultry Science v.18 n.1 2016 reponame:Brazilian Journal of Poultry Science (Online) instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
instname_str |
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
instacron_str |
FACTA |
institution |
FACTA |
reponame_str |
Brazilian Journal of Poultry Science (Online) |
collection |
Brazilian Journal of Poultry Science (Online) |
repository.name.fl_str_mv |
Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
repository.mail.fl_str_mv |
||rvfacta@terra.com.br |
_version_ |
1754122513114202112 |