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Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

Hoac, Tien LU ; Daun, Charlotte LU ; Trafikowska, U; Zackrisson, J and Åkesson, Björn LU (2006) In Innovative Food Science & Emerging Technologies 7(1-2). p.88-93
Abstract
To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle were heated to an internal temperature of 60, 70 or 80 degrees C and the meats were then stored at 8 degrees C for up to 6 days. Thiobarbituric-acid-reactive substances (TBARS) and glutathione peroxidase (GSHPx) activity were measured on days 0, 1, 3 and 6. In heated muscle samples, TBARS increased during 6 days of storage. GSHPx activity was diminished with increasing temperature and was much more affected by the internal temperature than by the length of the subsequent cold storage, whereas the formation of TBARS was affected by both the final temperature and storage time. Meat samples, which had been heated to 80 degrees C, were also used to... (More)
To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle were heated to an internal temperature of 60, 70 or 80 degrees C and the meats were then stored at 8 degrees C for up to 6 days. Thiobarbituric-acid-reactive substances (TBARS) and glutathione peroxidase (GSHPx) activity were measured on days 0, 1, 3 and 6. In heated muscle samples, TBARS increased during 6 days of storage. GSHPx activity was diminished with increasing temperature and was much more affected by the internal temperature than by the length of the subsequent cold storage, whereas the formation of TBARS was affected by both the final temperature and storage time. Meat samples, which had been heated to 80 degrees C, were also used to investigate the effect of added GSHPx on lipid oxidation. GSHPx (2 or 4 U) was added per I g meat after cooking, and the concentration of TBARS and GSHPx activity were measured on day 0 and 6. Chicken muscle samples with added GSHPx had a lower TBARS concentration on day 6 (2 U/g meat: 58% and 4 U/g meat: 54%) compared to the control without added GSHPx. In contrast, GSHPx addition had no effect on lipid oxidation in heated duck muscle. The study shows that there was a reciprocal relationship between TBARS formation and GSHPx activity and that addition of GSHPx could decrease lipid oxidation. (c) 2006 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
chicken, duck, heat treatment, glutathione peroxidase, lipid oxidation, TBARS
in
Innovative Food Science & Emerging Technologies
volume
7
issue
1-2
pages
88 - 93
publisher
Elsevier
external identifiers
  • wos:000237861300012
  • scopus:33646262324
ISSN
1466-8564
DOI
10.1016/j.ifset.2005.10.001
language
English
LU publication?
yes
id
6951b3c0-93a0-491a-a5b6-eca953238ae0 (old id 408369)
date added to LUP
2007-10-05 09:29:08
date last changed
2019-03-27 02:46:01
@article{6951b3c0-93a0-491a-a5b6-eca953238ae0,
  abstract     = {To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle were heated to an internal temperature of 60, 70 or 80 degrees C and the meats were then stored at 8 degrees C for up to 6 days. Thiobarbituric-acid-reactive substances (TBARS) and glutathione peroxidase (GSHPx) activity were measured on days 0, 1, 3 and 6. In heated muscle samples, TBARS increased during 6 days of storage. GSHPx activity was diminished with increasing temperature and was much more affected by the internal temperature than by the length of the subsequent cold storage, whereas the formation of TBARS was affected by both the final temperature and storage time. Meat samples, which had been heated to 80 degrees C, were also used to investigate the effect of added GSHPx on lipid oxidation. GSHPx (2 or 4 U) was added per I g meat after cooking, and the concentration of TBARS and GSHPx activity were measured on day 0 and 6. Chicken muscle samples with added GSHPx had a lower TBARS concentration on day 6 (2 U/g meat: 58% and 4 U/g meat: 54%) compared to the control without added GSHPx. In contrast, GSHPx addition had no effect on lipid oxidation in heated duck muscle. The study shows that there was a reciprocal relationship between TBARS formation and GSHPx activity and that addition of GSHPx could decrease lipid oxidation. (c) 2006 Elsevier Ltd. All rights reserved.},
  author       = {Hoac, Tien and Daun, Charlotte and Trafikowska, U and Zackrisson, J and Åkesson, Björn},
  issn         = {1466-8564},
  keyword      = {chicken,duck,heat treatment,glutathione peroxidase,lipid oxidation,TBARS},
  language     = {eng},
  number       = {1-2},
  pages        = {88--93},
  publisher    = {Elsevier},
  series       = {Innovative Food Science & Emerging Technologies},
  title        = {Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat},
  url          = {http://dx.doi.org/10.1016/j.ifset.2005.10.001},
  volume       = {7},
  year         = {2006},
}