Pilot study of the effects of defreezing and microwave heating on malondialdehyde formation
2001
Halamickova, A. | Vorlova L. | Smutna, M. (Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie)
Oxidative changes in the lipid component of the breast musculature in broilers of white wide-breast turkey-hen breed, utility type Big 6 hybrid, were followed by determination of malondialdehyde (MDA). Values measured in the frozen state and after a two-hour defreezing at room temperature showed a low lipoperoxidizing activity. Microwave heating increased the mean value of MDA at market broilers 6 times and only 2.5 times at broilers with a quality deviation featuring a lower fat content. Maximum admissible storage time of finished food in public catering meant an increase in MDA by 1.35 mg.kg-1 of the humid tissue at market broilers and 3.00 mg.kg-1 of the humid tissue at broilers with a quality deviation. Analyses of the samples stored after microwave heating showed that lipoperoxidising processes in the breast musculature of turkey-hen broilers were significantly increasing even after a two-days storage at room as well as refrigeration temperatures
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