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The antioxidant effect of natural substances on lipids during irradiation of chicken legs
Author(s) -
Mahrour A.,
Caillet S.,
NketsiaTabiri J.,
Lacroix M.
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0758-1
Subject(s) - food science , irradiation , chemistry , linoleic acid , lipid oxidation , polyunsaturated fatty acid , antioxidant , flavor , phospholipid , fatty acid , biochemistry , physics , membrane , nuclear physics
Entire fresh chicken legs were subjected to three pretreatments (packaged in air; packaged under vacuum; or marinated in natural plant extracts and packaged in air) followed by irradiation (0, 3, or 5 kGy). The control and irradiated chicken legs were stored at 4°C and analyzed for FA composition and sensory quality at predetermined intervals. Irradiation dose had a significant ( P <‐0.01) effect on FA derived from phospholipid but less than on FA derived from a neutral lipid. In general, levels of unsaturated FA decreased as the radiation dose increased; however, for marinated chicken legs irradiated with 5 kGy, levels of linoleic acid (C 18∶2 ) and arachidonic acid (C 20∶4 ) derived from the phospholipid fraction were significanlty ( P ≤0.05) higher than those irradiated in air or under vacuum. The concentration of FA also decreased significantly ( P ≤0.05) as storage time increased. For chicken legs packaged in air or marinated and then packaged in air, significant ( P ≤0.01) inverse correlations existed between high‐carbon‐number PUFA and lower‐carbon‐number (≤17) saturated FA; this relationship was not apparent in samples irradiated under vacuum. A processing combination of marinating and vacuum packaging might better control lipid oxidation and degradation in irradiated chicken. Panelists found no significant difference ( P >0.05) in the flavor and oder intensity of cooked irradiated chicken legs and their nonirradiated equivalents.