江苏省农业科学院机构知识库

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

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文献类型：外文期刊

作者： Xiong, Qiang ¹ ; Zhang, Muhan ² ; Wang, Ting ² ; Wang, Daoying ² ; Sun, Chong ² ; Bian, Huan ² ; Li, Pengpeng ² ; Zou, Ye ² ;

作者机构： 1.Nanjing Tech Univ, Coll Food Sci & Light Ind, Nanjing 211816, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： lipid oxidation; heating; antioxidant enzymes

期刊名称：POULTRY SCIENCE （影响因子：3.352；五年影响因子：3.679 ）

ISSN：

年卷期： 2020 年 99 卷 3 期

页码：

收录情况： SCI

摘要： The aim of the current research was to examine lipid oxidation in chicken meat heated to different temperatures followed by refrigerator storage and the factors contributing to lipid oxidation. It showed that lipid oxidation was significantly promoted when meat was heated up to 70 degrees C and stored for 2 and 4 D as measured by thiobarbituric acid reactive substance. The monounsaturated fatty acids and polyunsaturated fatty acids also decreased significantly (P < 0.05) with the increase of heating temperature. The liberation of nonheme iron and increase of hydroxyl radical were observed in heated chicken meat, and the activities of antioxidant enzymes was decreased considerably at higher temperatures. The changes of these prooxidants and antioxidants might constitute a possible mechanism for the stronger lipid oxidation in heated meat.

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