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Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat
Author(s) -
PIKUL JAN,
LESZCZYNSKI DENNIS E.,
BECHTEL PETER J.,
KUMMEROW FRED A.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13224.x
Subject(s) - lipid oxidation , microwave oven , chemistry , food science , chicken breast , autoxidation , fluorescence , microwave , antioxidant , biochemistry , physics , quantum mechanics
Fresh chicken breast and leg meat samples, which were frozen for 3 months or 6 months at −18°C, were cooked in microwave and convection ovens and then tested for levels of lipid oxidation. After 6 months storage, malonaldehyde in fat from meat samples, as measured by a TBA assay, modified to avoid sample autoxidation, increased 2.5 fold, while the fluorescence excitation (360 nm) and emission (440 nm) spectra increased an average of 34%. Fat from meat cooked in a convection oven averaged 83% higher malonaldehyde concentration and 21% higher fluorescence compared to levels before cooking. Levels of lipid oxidation products in fat from chicken breast and leg meat were not significantly different in microwave compared to convection oven cooking; but certain secondary fluorescent products were higher in meats cooked by convection oven.