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Comparison of Broiler Tissues for Oxidative Changes After Cooking and Refrigerated Storage
Author(s) -
ANG C.Y.W.
Publication year - 1988
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.1365-2621.1988.tb13533.x
Subject(s) - broiler , chemistry , lipid oxidation , food science , thiobarbituric acid , oxidative phosphorylation , biochemistry , lipid peroxidation , antioxidant
Broiler parts were cooked in water as: split breast without bone, leg without bone, skin, liver, and depot fat. Cooked tissues from one side of the birds were analyzed for initial thiobarbituric acid (TBA) numbers while tissues from the other side were ground and analyzed after 5 days storage at 4°C. The greatest increases in TBA numbers were found in liver and breast meat followed by leg meat, skin and depot fat. The oxidation rate during storage was positively correlated with protein, water, phospholipids and nonheme iron content and negatively correlated with total lipids or neutral lipids. Major constituents might affect the tissue stability by influencing the physical or environmental conditions for oxidation process.