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Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents
Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
- 1 Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
- 2 Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
- 3 Department of Food Technology, Federal Technological University of Paraná (UTFPR), Francisco Beltr?o, Brazil
Food and Nutrition Sciences·Volume 04 (2013)·Pages 219–223·Published 26 July 2013·DOI10.4236/fns.2013.48A027
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Abstract
The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1 st , 3 rd and 5 th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.
KeywordsMDCMLipid OxidationAgents
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