Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation
Slices of chicken breast were subjected to microwave heating (750 W, 3 min) and further storage in different conditions (refrigeration at 4 °C and freezing at −18 °C combined with aerobic, vacuum, and modified atmosphere packaging). Evaluation of the intensity of the oxidation process was carried ou...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2005 |
| País: | España |
| Institución: | Universidad de Navarra |
| Repositorio: | Dadun. Depósito Académico Digital de la Universidad de Navarra |
| Idioma: | inglés |
| OAI Identifier: | oai:dadun.unav.edu:10171/23012 |
| Acceso en línea: | https://hdl.handle.net/10171/23012 |
| Access Level: | acceso abierto |
| Palabra clave: | Cholesterol COP Modified atmosphere packaging Vacuum Refrigeration Freezing |
| Sumario: | Slices of chicken breast were subjected to microwave heating (750 W, 3 min) and further storage in different conditions (refrigeration at 4 °C and freezing at −18 °C combined with aerobic, vacuum, and modified atmosphere packaging). Evaluation of the intensity of the oxidation process was carried out. A 16-fold increment in the amount of cholesterol oxidation products (COP) was found as a consequence of microwave cooking (45.86 μg/g lipid after microwave and 2.88 μg/g lipid in raw samples). 7-ketocholesterol was the most affected COP by microwave, accounting for a 25% of the total COP. Storage of microwaved samples under aerobic refrigeration led to the highest oxidation status with the following values: peroxide 19.41 meqO2/kg lipid, TBA 0.32 ppm and COP 123.50 μg/g lipid. MAP refrigerated samples showed 50.94 μg/g lipid of total COP, an amount slightly higher than in vacuum conditions (46.81 μg/g lipid). Under frozen storage MAP and vacuum samples showed the lowest amounts of total COP (29.76 and 39.28 μg/g lipid, respectively). |
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