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|Type:||Artigo de periódico|
|Title:||The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage|
|Abstract:||Colorifico is a spice consisting essentially of a mixture of annatto (Bixa orellana) and corn flour. The effects of colorifico addition (0.4 g/100 g) to chicken meat on the development of lipid oxidation, colour stability, and degradation of bixin and vitamin E was investigated in raw and grilled patties during storage at -18 degrees C for 120 days. Colorifico was able to provide a more stable and intense red and yellow colour in both raw and grilled chicken patties when compared to the meat without spice. Lipid oxidation was delayed by colorifico in the grilled patties until 30 days of storage; however, no effect was observed in the raw patties. Vitamin E content was significantly higher in raw meat with colorifico and heat treatment resulted in relatively less loss when compared to the meat without spice; however, during storage both presented the same degradation pattern. Bixin content was stable during storage but not after grilling. The observed antioxidant mechanism suggests that vitamin E, probably the tocotrienols, is acting along with bixin to protect the unsaturated lipids from oxidation. (C) 2010 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Citation:||Food Chemistry. Elsevier Sci Ltd, v. 124, n. 1, n. 126, n. 131, 2011.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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