Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat |
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| Authors: | JAN PIKUL DENNIS E. LESZCZYNSKI PETER J. BECHTEL FRED A. KUMMEROW |
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| Affiliation: | Author Pikul is with the Agriculture Univ. of Poznań, Dept. of Food Science &Technology, 60624 Poznah, Wojska Polskiego 31, Poland.;Author Leszczynski is with the Harlan E. Moore Heart Research Foundation, 503 S. Sixth St., Champaign, IL 62820.;Author Bechtel is with the Dept. of Animal Science, Univ. of Illinois, Urbana, IL 67801.;Author Kummerow is affiliated with the Harlan E. Moore Heart Research Foundation and the Burnsides Research Laboratory, Univ. of Illinois, Dept. of Food Science, Urbana, IL 61801. |
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| Abstract: | Fresh chicken breast and leg meat samples, which were frozen for 3 months or 6 months at −18°C, were cooked in microwave and convection ovens and then tested for levels of lipid oxidation. After 6 months storage, malonaldehyde in fat from meat samples, as measured by a TBA assay, modified to avoid sample autoxidation, increased 2.5 fold, while the fluorescence excitation (360 nm) and emission (440 nm) spectra increased an average of 34%. Fat from meat cooked in a convection oven averaged 83% higher malonaldehyde concentration and 21% higher fluorescence compared to levels before cooking. Levels of lipid oxidation products in fat from chicken breast and leg meat were not significantly different in microwave compared to convection oven cooking; but certain secondary fluorescent products were higher in meats cooked by convection oven. |
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