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Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System
Author(s) -
Lin C.C.,
Liang J.H.
Publication year - 2002
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.1365-2621.2002.tb10632.x
Subject(s) - trolox , antioxidant , ascorbic acid , chemistry , catechin , vitamin c , food science , autoxidation , radical , biochemistry , polyphenol , antioxidant capacity
The antioxidant efficiency of ascorbic acid, α‐tocopherol, Trolox C, and catechin were evaluated for chicken breast meat in a dispersion system at 37 °C. Peroxidation was induced by adding different kinds of initiators. The initiators exhibited the following order of catalytic action: ascorbic acid/Fe 2+ > hemoglobin > Cu + /H 2 O 2 > 2,2′‐azobis (2‐amidinopropane) hydrochloride (AAPH). The antioxidant efficiency of the antioxidants tested depended on their phase distribution and their reactivity to the radicals in various initiation systems. Among the antioxidants tested, catechin was the most effective antioxidant for chicken breast meat oxidation under the experimental conditions.