Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Gheisari, H.R.,Shiraz Univ. (Iran Islamic Republic). Dept. of Food Hygiene | Moeller, J.K.S.,University of Copenhagen, Frederiksberg (Denmark). Dept. of Food Science | Adamsen, C.E.,University of Copenhagen, Frederiksberg (Denmark). Dept. of Food Science | Skibsted, L.H.,University of Copenhagen, Frederiksberg (Denmark). Dept. of Food Science
The objective of this study was to evaluate the effect of the salt level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of thiobarbituric acid reactive substances (TBARS), peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken meat, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in both chicken meat and beef. The 6% salt group had the lowest vitamin E content, salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest content of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.
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