Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types
AUTOR(ES)
Arguelo, NN, Garcia, ERM, Ferreira de Lara, JA, Ferraz, ALJ
FONTE
Rev. Bras. Cienc. Avic.
DATA DE PUBLICAÇÃO
2016-09
RESUMO
ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied in the first assay, and storage for 48 hours under refrigeration and reheating in a microwave oven. The variable analyzed in the second assay was lipid oxidation (TBARS). In the third assay, 30 samples of chicken inner fillets were subjected to one, four and eight freeze-thaw cycles, after which meat pH, myofibrillar fragmentation index (MFI), water retention capacity (WRC), and lipid oxidation (TBARS) were determined. Chicken inner fillets submitted to deep frying and cooked in a microwave oven presented greater lipid oxidation than the other cooking methods, and deep frying resulted in the highest cooking weight loss. Reheating chicken inner fillets in a microwave oven caused the highest meat lipid oxidation. Increasing the number of freeze-thaw cycles increases the pH, MFI, WRC and TBARS values of chicken inner fillets.
Documentos Relacionados
- Meat Quality of Chicken Breast Subjected to Different Thawing Methods
- Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments
- Thermal comfort index and infrared temperatures for lambs subjected to different environmental conditions
- Physicochemical characteristics of tomato fruits for industrial processing according to the irrigation management
- Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing