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Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries

Beltran, E., Pla, R., Yuste, J., Mor-Mur, M.
Meat science 2004 v.66 no.3 pp. 719-725
ground chicken meat, slurries, sodium chloride, rosemary, plant extracts, EDTA (chelating agent), phosphates, egg albumen, food additives, antioxidant activity, high pressure treatment, heat treatment, temperature, cooked foods, food storage, cold storage, refrigeration, storage time, oxidative stability, rancidity, lipid peroxidation, food processing quality
Sodium chloride (5%) and some antioxidants (400 ppm rosemary extract; 2000 ppm acerola extract; 50 ppm ethylenediamine tetraacetic acid (EDTA); 1,000, 2,000, and 5,000 pm of sodium hexametaphosphate or 5 and 10% egg white powder) were added to minced chicken. From these mixtures, slurries were made by mixing with water (1:3) at 15,000 rpm for 30 s at 20 degrees C. Samples were pressurized (300, 500 and 900 MPa for 30 min at 20 degrees C) or cooked (90 degrees C for 15 min). Hexanal was quantified by solid phase microextraction at 1, 3, 6 and 9 days of 4 degrees C storage in contact with air. Hexanal values increased with pressure and storage time. Cooked slurries had higher hexanal contents than samples pressurized at 300 MPa, but lower than those treated at 500 and 900 MPa. Rosemary extract was an antioxidant for pressure-treated samples, but had little effect on cooked ones. Acerola extract was not an effective antioxidant, but EDTA strongly inhibited oxidation. Hexamethaphosphate also showed antioxidant ability. Egg white powder inhibited hexanal generation, which can be a new way for revalorizing egg constituents.