Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

• Published in: Poultry science Vol. 99; no. 3; pp. 1761 - 1767
• Main Authors: Xiong, Qiang, Zhang, Muhan, Wang, Ting, Wang, Daoying, Sun, Chong, Bian, Huan, Li, Pengpeng, Zou, Ye, Xu, Weimin
• Format: Journal Article
• Language: English
• Published: England Elsevier 01.03.2020
• Subjects: Animals; antioxidant enzymes; Antioxidants; chicken meat; Chickens; Cooking; Fatty Acids - analysis; Food Storage - methods; heating; hydroxyl radicals; iron; Iron - chemistry; lipid oxidation; lipid peroxidation; Lipids - chemistry; Meat - analysis; Oxidants; Oxidation-Reduction; poultry science; Processing and Products; Refrigeration; refrigerators; temperature; Thiobarbituric Acid Reactive Substances - analysis; thiobarbituric acid-reactive substances; heating; lipid oxidation; antioxidant enzymes
• ISSN: 0032-5791; 1525-3171; 1525-3171
• DOI: 10.1016/j.psj.2019.11.013

The aim of the current research was to examine lipid oxidation in chicken meat heated to different temperatures followed by refrigerator storage and the factors contributing to lipid oxidation. It showed that lipid oxidation was significantly promoted when meat was heated up to 70°C and stored for 2 and 4 D as measured by thiobarbituric acid reactive substance. The monounsaturated fatty acids and polyunsaturated fatty acids also decreased significantly (P < 0.05) with the increase of heating temperature. The liberation of nonheme iron and increase of hydroxyl radical were observed in heated chicken meat, and the activities of antioxidant enzymes was decreased considerably at higher temperatures. The changes of these prooxidants and antioxidants might constitute a possible mechanism for the stronger lipid oxidation in heated meat.