Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2016-03-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035&lng=en&tlng=en |
| _version_ | 1819157325840121856 |
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| author | S Ali N Rajput C Li W Zhang G Zhou |
| author_facet | S Ali N Rajput C Li W Zhang G Zhou |
| author_sort | S Ali |
| collection | DOAJ |
| description | ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat. |
| first_indexed | 2024-12-22T16:06:59Z |
| format | Article |
| id | doaj.art-5b088662eb904f41a258a63ef58c0bc8 |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-22T16:06:59Z |
| publishDate | 2016-03-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-5b088662eb904f41a258a63ef58c0bc82022-12-21T18:20:35ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612016-03-01181354010.1590/1516-635x1801035-040S1516-635X2016000100035Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler ChickensS AliN RajputC LiW ZhangG ZhouABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035&lng=en&tlng=enFreeze-thaw cycleschicken meatoxidationdrip losscolor |
| spellingShingle | S Ali N Rajput C Li W Zhang G Zhou Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens Brazilian Journal of Poultry Science Freeze-thaw cycles chicken meat oxidation drip loss color |
| title | Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
| title_full | Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
| title_fullStr | Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
| title_full_unstemmed | Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
| title_short | Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens |
| title_sort | effec t of freeze thaw cycles on lipid oxidation and myowater in broiler chickens |
| topic | Freeze-thaw cycles chicken meat oxidation drip loss color |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035&lng=en&tlng=en |
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