| Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. | |
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MedLine Citation:
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PMID: 22062658 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Lipid oxidation of pressurized (300 and 500 MPa for 30 min at 20 °C) or cooked (90 °C for 15 min) minced chicken breast and slurries was evaluated. Mechanical processing, before and after pressurization and cooking, and addition of sodium chloride were also tested as prooxidant factors. At 1, 3, 6 and 9 days of storage at 4 °C, thiobarbituric acid reactive substances (TBARS) and hexanal were quantified by means of the TBARS test and solid phase microextraction, respectively. In general, pressurized samples presented less oxidation compounds than cooked samples. Thiobarbituric acid reactive substances and hexanal values tended to rise with increasing storage time. Both parameters showed similar patterns throughout the experiment. Salt and mechanical processing had greater prooxidant effect on pressurized samples. Pre-treatment slurries presented more oxidation than post-treatment slurries. |
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Authors:
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E Beltran; R Pla; J Yuste; M Mor-Mur |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 64 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2003 May |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 19-25 Citation Subset: - |
Affiliation:
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CER Planta de Tecnologia dels Aliments (CeRTA, XIT), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona. 08193 Bellaterra, Barcelona, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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