Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking
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 f...
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Published in | Journal of food science Vol. 75; no. 2; pp. T25 - T34 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Malden, USA
Blackwell Publishing Inc
01.03.2010
Wiley |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | http://dx.doi.org/10.1111/j.1750-3841.2009.01478.x ark:/67375/WNG-TV5X44T2-W istex:693C4321649CF92F625A91310BF3977C961E0D27 ArticleID:JFDS1478 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1750-3841.2009.01478.x |