Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries

E. Beltran, R. Pla, J. Yuste, M. Mor-Mur*

*Corresponding author for this work

    Research output: Contribution to journalArticleResearchpeer-review

    72 Citations (Scopus)

    Abstract

    Sodium chloride (5%) and some antioxidants (400 ppm rosemary extract; 2000 ppm acerola extract; 50 ppm ethylenediamine tetraacetic acid (EDTA); 1,000, 2,000, and 5,000 pm of sodium hexametaphosphate or 5 and 10% egg white powder) were added to minced chicken. From these mixtures, slurries were made by mixing with water (1:3) at 15,000 rpm for 30 s at 20 °C. Samples were pressurized (300, 500 and 900 MPa for 30 min at 20 °C) or cooked (90 °C for 15 min). Hexanal was quantified by solid phase microextraction at 1, 3, 6 and 9 days of 4 °C storage in contact with air. Hexanal values increased with pressure and storage time. Cooked slurries had higher hexanal contents than samples pressurized at 300 MPa, but lower than those treated at 500 and 900 MPa. Rosemary extract was an antioxidant for pressure-treated samples, but had little effect on cooked ones. Acerola extract was not an effective antioxidant, but EDTA strongly inhibited oxidation. Hexamethaphosphate also showed antioxidant ability. Egg white powder inhibited hexanal generation, which can be a new way for revalorizing egg constituents.

    Original languageAmerican English
    Pages (from-to)719-725
    Number of pages7
    JournalMeat Science
    Volume66
    Issue number3
    DOIs
    Publication statusPublished - Mar 2004

    Keywords

    • Antioxidants
    • Chicken slurry
    • High pressure processing
    • Lipid oxidation
    • Sodium chloride
    • SPME

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