Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

dc.contributor.author Min, Byungrok
dc.contributor.author Cordray, Joseph
dc.contributor.author Ahn, Dong
dc.contributor.author Ahn, Dong
dc.date 2018-08-25T19:48:28.000
dc.date.accessioned 2020-06-29T23:33:06Z
dc.date.available 2020-06-29T23:33:06Z
dc.date.copyright Sat Jan 01 00:00:00 UTC 2011
dc.date.issued 2011-01-01
dc.description.abstract <p>Chicken breast was more resistant to various exogenous oxidative factors than beef loin: addition of NaCl did not increase TBARS values and nonheme content of raw chicken breast, but significantly increased those of raw beef loin patties during storage. Addition of NaCl+Mb did not affect lipid oxidation in raw chicken breast patties, but decreased the TBARS of beef loin during storage. Addition of NaCl+Fe(III) or NaCl+Fe(II) increased the TBARS values of both raw chicken breast and beef loin during storage, but the increase was greater in beef loin than in chicken breast. The TBARS values of all cooked chicken breast and beef loin increased during 7-day storage, but the increases in cooked chicken patties were significantly smaller than those of cooked beef loin patties with the same treatments. Addition of NaCl and cooking caused severe degradation of myoglobin, leading to a significant increase in free ionic iron content in beef loin. It is suggested that free ionic iron is the major catalyst for lipid oxidation, and the high “storage-stable” ferric ionic reducing capacity and “heat-stable” ferric ion reducing capacity in chicken breast were responsible for the high oxidative stability for raw and cooked chicken breast compared with beef loin under prooxidants, cooking and storage conditions.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol657/iss1/2/
dc.identifier.articleid 1617
dc.identifier.contextkey 3399564
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-1040
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol657/iss1/2
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8764
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R2578
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol657/iss1/2/R2578.pdf|||Fri Jan 14 22:01:48 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R2578
dc.title Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin
dc.type article
dc.type.genre animal_products
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isJournalIssueOfPublication 16ba5fcb-7135-4998-951b-bf17e9c33730
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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