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Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes
Author(s) -
Jahan Kishowar,
Paterson Alistair,
Spickett Corinne M.
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00799.x
Subject(s) - chemistry , antioxidant , food science , lipid oxidation , glutathione peroxidase , polyunsaturated fatty acid , fatty acid , catalase , composition (language) , biochemistry , linguistics , philosophy
Summary Chicken breast from nine products and from the following production regimes: conventional (chilled and frozen), organic and free range, were analysed for fatty acid composition of total lipids, preventative and chain breaking antioxidant contents and lipid oxidation during 5 days of sub‐ambient storage following purchase. Total lipids were extracted with an optimal amount of a cold chloroform methanol solvent. Lipid compositions varied, but there were differences between conventional and organic products in their contents of total polyunsaturated fatty acids and n‐3 and n‐6 fatty acids and n‐6:n‐3 ratio. Of the antioxidants, α ‐tocopherol content was inversely correlated with lipid oxidation. The antioxidant enzyme activities of catalase, glutathione peroxidase and glutathione reductase varied between products. Modelling with partial least squares regression showed no overall relationship between total antioxidants and lipid data, but certain individual antioxidants showed a relationship with specific lipid fractions.