The formation of water-soluble antioxidants in chicken held at 80°C

Calliope Karastogiannidou; Janice Ryley

doi:10.1016/0308-8146(94)90260-7

The formation of water-soluble antioxidants in chicken held at 80°C

Calliope Karastogiannidou, Janice Ryley

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

Processing to end-point temperatures of 70 or 80°C in the core region of ground chicken packs in a water bath at 80 + I°C, induced measurable differences in the resistance to oxidative deterioration during chilled storage, with the product processed at the higher temperature showing the greater stability. The TBARS development appeared to have been related to the intensity of the heat treatmentwithila the temperature ranges studied. As shown by dialysis, the inhibitory action against oxidation appeared to be related to the production of water-soluble low-molecular-weight compounds formed during the heating process. The arrest of the oxidative changes during refrigerated storage was enhanced by incorporating glucose into the recipe. This indicated that the antioxidant activity developed during processing probably involved the Maillard reaction.

Original language	English
Pages (from-to)	215-220
Journal	Food Chemistry
Volume	51
Issue number	2
DOIs	https://doi.org/10.1016/0308-8146(94)90260-7
Publication status	Published - 1994

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title = "The formation of water-soluble antioxidants in chicken held at 80°C",

abstract = "Processing to end-point temperatures of 70 or 80°C in the core region of ground chicken packs in a water bath at 80 + I°C, induced measurable differences in the resistance to oxidative deterioration during chilled storage, with the product processed at the higher temperature showing the greater stability. The TBARS development appeared to have been related to the intensity of the heat treatmentwithila the temperature ranges studied. As shown by dialysis, the inhibitory action against oxidation appeared to be related to the production of water-soluble low-molecular-weight compounds formed during the heating process. The arrest of the oxidative changes during refrigerated storage was enhanced by incorporating glucose into the recipe. This indicated that the antioxidant activity developed during processing probably involved the Maillard reaction.",

author = "Calliope Karastogiannidou and Janice Ryley",

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AU - Karastogiannidou, Calliope

AU - Ryley, Janice

PY - 1994

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N2 - Processing to end-point temperatures of 70 or 80°C in the core region of ground chicken packs in a water bath at 80 + I°C, induced measurable differences in the resistance to oxidative deterioration during chilled storage, with the product processed at the higher temperature showing the greater stability. The TBARS development appeared to have been related to the intensity of the heat treatmentwithila the temperature ranges studied. As shown by dialysis, the inhibitory action against oxidation appeared to be related to the production of water-soluble low-molecular-weight compounds formed during the heating process. The arrest of the oxidative changes during refrigerated storage was enhanced by incorporating glucose into the recipe. This indicated that the antioxidant activity developed during processing probably involved the Maillard reaction.

AB - Processing to end-point temperatures of 70 or 80°C in the core region of ground chicken packs in a water bath at 80 + I°C, induced measurable differences in the resistance to oxidative deterioration during chilled storage, with the product processed at the higher temperature showing the greater stability. The TBARS development appeared to have been related to the intensity of the heat treatmentwithila the temperature ranges studied. As shown by dialysis, the inhibitory action against oxidation appeared to be related to the production of water-soluble low-molecular-weight compounds formed during the heating process. The arrest of the oxidative changes during refrigerated storage was enhanced by incorporating glucose into the recipe. This indicated that the antioxidant activity developed during processing probably involved the Maillard reaction.

UR - https://www.scopus.com/pages/publications/0028024055

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SP - 215

EP - 220

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

The formation of water-soluble antioxidants in chicken held at 80°C

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