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Lipid Oxidation in Poultry Döner Kebab: Pro‐oxidative and Anti‐oxidative Factors
Author(s) -
Kilic B.,
Richards M.P.
Publication year - 2003
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.1365-2621.2003.tb05732.x
Subject(s) - lipid oxidation , chemistry , oxidative phosphorylation , food science , hemoglobin , biochemistry , antioxidant
The effect of mechanically separated turkey (MST), ascorbate, and vacuum packaging on rates of lipid oxidation in chicken döner kebab during storage at 4 °C or ‐20 °C was investigated. MST and MST/ascor‐bate accelerated lipid oxidation compared to control kebab. Ascorbate application and vacuum packaging inhibited lipid oxidation. The antioxidative effect of ascorbate in the absence of MST was converted to a pro‐oxidative effect in the presence of MST. This suggests that the excess lipid hydroperoxides and iron complexes in MST were activated as lipid oxidation catalysts by ascorbate to overwhelm the ability of ascorbate to inhibit lipid oxidation at lower concentrations of hemoglobin, iron, and peroxides.