Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/75757
Type: Artigo de periódico
Title: Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
Author: Bragagnolo, N
Danielsen, B
Skibsted, LH
Abstract: The potential of rosemary (Rosmarinus officinalis L.) to inhibiting lipid oxidation in minced chicken breast and thigh muscle processed at 600 MPa for 10 min during subsequent heat treatment was investigated using electron spin resonance (ESR) spectroscopy and electrochemical detection of oxygen consumption. Chicken breast cooked at 95 degrees C was found to have significantly higher rate of formation of free radicals and oxygen consumption rate than the samples cooked at 70 degrees C and 120 degrees C and this intermediate cooking temperature was used to evaluate the effect of pressure on oxidation during subsequent cooking. Rosemary was found effective in retarding lipid oxidation since the pressurized, minced chicken breast and thigh with rosemary added showed lower rate of oxygen consumption and lower tendency of free radical formation following heat treatment than the samples without rosemary. Pressurized chicken thigh showed a higher susceptibility to oxidation than chicken breast upon subsequent heat treatment. Oxidation in pressurized and subsequently heat-treated chicken breast was from a higher tendency of radical formation concluded to be in an earlier phase of oxidation compared to thigh subjected to the same treatment. (c) 2006 Elsevier Ltd. All rights reserved.
Subject: chicken breast and thigh
rosemary
high-pressure processing
ESR
oxygen consumption
lipid oxidation
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.ifset.2006.04.005
Date Issue: 2007
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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