Action of different agents on lipid oxidation of mechanically deboned chicken meat

  • Juliana Bigolin
  • Cleusa Inês Weber
  • Alexandre da Trindade Alfaro
Keywords: Mechanically deboned meat, lipid oxidation, agents

Abstract

ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mechanically deboned chicken meat.] Ação de diferentes agentes sobre a oxidação lipídica de carne mecanicamente separada de frango. Revista Brasileira de Medicina Veterinária, 36(4):383-388, 2014. Universidade Tecnológica Federal do Paraná, Campus Francisco Beltrão, Linha Santa Bárbara s/n, Caixa postal 135, Francisco Beltrão, PR 85601-970, Brasil. E-mail: alexandre@utfpr.edu.br 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%) in inhibition lipid oxidation in mechanically deboned chicken (CMS). Were determined the peroxide value, acidity, pH, color and odor of the samples on 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had a significant influence (p≤0,05) on the peroxide value, acidity and pH. Ascorbic acid and erythorbate sodium especially, were effective in reducing lipid oxidation in mechanically deboned chicken.

Published
2014-12-12