English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/121056
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

AuthorsSáyago-Ayerdi, S. G.; Brenes, Agustín ; Goñi, Isabel
KeywordsChicken meat
Grape polyphenols
Lipid peroxidation
Antioxidant dietary fiber
Issue Date2009
PublisherElsevier
CitationFood Science and Technology 42: 971- 976 (2009)
AbstractEfficiency of four concentrations (0.5, 1, 1.5 and 2%) of grape antioxidant dietary fiber (GADF) on susceptibility of raw and cooked chicken breast hamburger to lipid oxidation was investigated after 0, 3, 5 and 13 days of refrigerated storage at 4 °C. Color changes, sensorial qualities and acceptability by panellist were evaluated. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay and radical scavenging capacity by ABTS method. A significant reduction in lightness and yellowness and a significant increase in redness as a result of GADF addition were observed in raw and chicken hamburgers. Addition of GADF significantly improved the oxidative stability and the radical scavenging activity in raw and cooked chicken hamburgers. The ability of GADF to prevent lipid oxidation was concentration-dependent. Acceptability of chicken meat was not affected by the addition of GADF. These results show that GADF is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw and chicken cooked meats. © 2009 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/121056
DOI10.1016/j.lwt.2008.12.006
Identifiersdoi: 10.1016/j.lwt.2008.12.006
issn: 0023-6438
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.