Lipid oxidation and colour in pressure- and heat-treated minced chicken thighs

Elena Beltran, Reyes Pla, Marta Capellas, Josep Yuste, Montserrat Mor-Mur

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Lipid oxidation and colour in pressurised and heated chicken samples were evaluated. In a preliminary test, raw and overcooked (100°C/60 min) minced chicken thighs were pressurised (500 MPa/50°C/30 min). Samples were stored at 4°C in contact with air. Thiobarbituric acid reactive substances (TBARS) were quantified at 1, 6 and 9 days. Pressure induced oxidation in chicken, but overcooking generated many more secondary oxidation compounds. In a second experiment, raw minced chicken thighs were pressurised (500 MPa/-10, 5, 20 and 50°C/30 and 60 min) or cooked (90°C/15 min). Samples were vacuum stored at 4°C. TBARS were measured at 1 and 9 days, whereas colour parameters (L, a, b and ΔAE) were determined at 1 day. No differences in TBARS values were observed between untreated and pressurised samples, whereas cooked samples presented the highest values. Pressurisation for 30 and 60 min generated similar TBARS contents. At 9 days, oxidation values did not increase. Pressurisation and cooking induced marked colour changes. Pressurised samples were lighter and less red than untreated ones. Samples pressurised at 50°C were the palest and, together with cooked samples, presented the lowest a values. Therefore pressurised chicken thigh cannot be marketed as a fresh product but can be incorporated as an ingredient in ready-to-eat meals. © 2004 Society of Chemical Industry.
Original languageEnglish
Pages (from-to)1285-1289
JournalJournal of the Science of Food and Agriculture
Issue number11
Publication statusPublished - 30 Aug 2004


  • Chicken
  • Colour
  • Heat processing
  • High pressure processing
  • Lipid oxidation


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