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Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, R. and Zhou, G.H. (2007) Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry, 104 (4). pp. 1575-1579. ISSN 0308-8146

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To link to this article DOI: 10.1016/j.foodchem.2007.03.006

Abstract/Summary

Lipid oxidation was studied in beef and chicken muscle after high pressure treatment (0.1-800 MPa) at different temperatures (20-70 degrees C for 20 min, prior to storage at 4 degrees C for 7 days. Pressure treatment of beef samples at room temperature led to increases in TBARS values after 7 days storage at 4 degrees C; however, the increases were more marked after treatment at pressures >= 400 MPa (at least fivefold) than after treatment at lower pressures (less than threefold). Similar results were found in those samples treated at 40 degrees C, but at 60 degrees C and 70 degrees C pressure had little additional effect on the oxidative stability of the muscle. Pressure treatments of 600 MPa and 800 MPa, at all temperatures. induced increased rates of lipid oxidation in chicken muscle, but, in general, chicken muscle was more stable than beef to pressure. and the catalytic effect of pressure was still seen at the higher temperatures of 50 degrees C, 60 degrees C and 70 degrees C. The addition of 1%, Na(2)EDTA decreased TBARS values of the beef muscle during storage and inhibited the increased rates of lipid oxidation induced by pressure. The inhibition by vitamin E (0.05% w/w) and BHT (0.02% w/w), either alone or in combination, were less marked than seen with Na(2)EDTA, suggesting that transition metal ions released from insoluble complexes are of major importance in catalysing lipid oxidation in pressure-treated muscle foods. (c) 2007 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13185
Uncontrolled Keywords:high pressure, thermal treatment, beef muscle, chicken muscle, lipid oxidation, antioxidants , COOKED CHICKEN, MEAT-PRODUCTS, BREAST MUSCLE, RAW, MECHANISM, TEXTURE, SYSTEMS, STORAGE, HEAT, PORK
Publisher:Elsevier

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