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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation
Authors: Conchillo, A. (Ana)
Ansorena, D. (Diana)
Astiasaran, I. (Iciar)
Keywords: Cholesterol
COP
Modified atmosphere packaging
Vacuum
Refrigeration
Freezing
Issue Date: 2005
Publisher: Springer
Publisher version: http://dx.doi.org/10.1007/s00217-005-0077-z
ISSN: 1438-2377
Citation: Conchillo A, Ansorena D, Astiasarán I. Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation. Eur food res technol 2005;221(5):592-596.
Abstract
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).
Permanent link: http://hdl.handle.net/10171/23012
Appears in Collections:DA - Farmacia - CAFT - Artículos de revista

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