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Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking
Author(s) -
Perez T.I.,
Zuidhof M.J.,
Renema R.A.,
Curtis J.M.,
Ren Y.,
Betti M.
Publication year - 2010
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.1750-3841.2009.01478.x
Subject(s) - food science , selenium , oxidative phosphorylation , chemistry , vitamin e , vitamin , antioxidant , biochemistry , organic chemistry
The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen–raw and cooked ω‐3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the α‐linolenic acid source. Fatty acid (FA) profile, oxysterols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen–raw, boiled, pan‐fried, and roasted meat. After 6 mo of storage, oxysterols in frozen–raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen–raw meat stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at −30 °C no antioxidant protection was observed.