Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
ABSTRACT: This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (–18°C for 90 d). WS presented...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-08-01
|
| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579123003450 |
| _version_ | 1797770156828524544 |
|---|---|
| author | Djalma Vitorino Costa Filho Thayse Cavalcante da Rocha Jéssica Moreira de Carvalho Leila Moreira de Carvalho Mércia de Sousa Galvão Mayka Reghiany Pedrao Mario Estévez Marta Suely Madruga |
| author_facet | Djalma Vitorino Costa Filho Thayse Cavalcante da Rocha Jéssica Moreira de Carvalho Leila Moreira de Carvalho Mércia de Sousa Galvão Mayka Reghiany Pedrao Mario Estévez Marta Suely Madruga |
| author_sort | Djalma Vitorino Costa Filho |
| collection | DOAJ |
| description | ABSTRACT: This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (–18°C for 90 d). WS presented higher lipid content, although no difference in protein content was detected, compared to normal broiler breast (N). Regarding oxidative damages, a reduction in malondialdehyde and carbonyl protein, hexanal, octanal and nonanal levels, alongside the interaction of these compounds with other compounds in raw, roasted, and reheated breasts was observed under refrigerated storage (14 d). Freezing storage promotes an increase in carbonyls proteins, hexanal, octanal and nonanal levels at 45 d of storage in poultry meats and subsequent decrease, indicating the evolution of oxidative reactions. Regardless of the type of storage, in general, breasts with WS myopathy have higher levels of lipid and protein oxidation. |
| first_indexed | 2024-03-12T21:18:16Z |
| format | Article |
| id | doaj.art-dc47e8c044fa422d84e1aecc6a50d7a9 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-03-12T21:18:16Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-dc47e8c044fa422d84e1aecc6a50d7a92023-07-29T04:34:27ZengElsevierPoultry Science0032-57912023-08-011028102826Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatmentsDjalma Vitorino Costa Filho0Thayse Cavalcante da Rocha1Jéssica Moreira de Carvalho2Leila Moreira de Carvalho3Mércia de Sousa Galvão4Mayka Reghiany Pedrao5Mario Estévez6Marta Suely Madruga7Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, BrazilDepartment of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, BrazilDepartment of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, BrazilDepartment of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, BrazilDepartment of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, BrazilGraduate Program of Food Technology, Federal University of Technology-Paraná (UTFPR), Londrina, Paraná, 86036-370, BrazilIPROCAR Research Institute, Tecal Research Group, Universidad de Extremadura, Caceres, 10003, SpainDepartment of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil; Corresponding author.ABSTRACT: This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (–18°C for 90 d). WS presented higher lipid content, although no difference in protein content was detected, compared to normal broiler breast (N). Regarding oxidative damages, a reduction in malondialdehyde and carbonyl protein, hexanal, octanal and nonanal levels, alongside the interaction of these compounds with other compounds in raw, roasted, and reheated breasts was observed under refrigerated storage (14 d). Freezing storage promotes an increase in carbonyls proteins, hexanal, octanal and nonanal levels at 45 d of storage in poultry meats and subsequent decrease, indicating the evolution of oxidative reactions. Regardless of the type of storage, in general, breasts with WS myopathy have higher levels of lipid and protein oxidation.http://www.sciencedirect.com/science/article/pii/S0032579123003450Myopathycarbonyls proteinmalondialdehydevolatile compound |
| spellingShingle | Djalma Vitorino Costa Filho Thayse Cavalcante da Rocha Jéssica Moreira de Carvalho Leila Moreira de Carvalho Mércia de Sousa Galvão Mayka Reghiany Pedrao Mario Estévez Marta Suely Madruga Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments Poultry Science Myopathy carbonyls protein malondialdehyde volatile compound |
| title | Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments |
| title_full | Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments |
| title_fullStr | Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments |
| title_full_unstemmed | Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments |
| title_short | Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments |
| title_sort | oxidative stability of white striping chicken breasts effect of cold storage and heat treatments |
| topic | Myopathy carbonyls protein malondialdehyde volatile compound |
| url | http://www.sciencedirect.com/science/article/pii/S0032579123003450 |
| work_keys_str_mv | AT djalmavitorinocostafilho oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments AT thaysecavalcantedarocha oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments AT jessicamoreiradecarvalho oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments AT leilamoreiradecarvalho oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments AT merciadesousagalvao oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments AT maykareghianypedrao oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments AT marioestevez oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments AT martasuelymadruga oxidativestabilityofwhitestripingchickenbreastseffectofcoldstorageandheattreatments |