Determination of oxidative changes in precooked chicken parts by nonheme iron content and thiobarbituric acid value
Precooked chicken parts (breasts and drumsticks) were examined to assess the effects of heating methods (microwave and conventional) and endpoint cooking temperatures as well as refrigerated storage on flavor deterioration. Nonheme iron content (NHFe) and thiobarbituric acid (TBA) value were used to...
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| Veröffentlicht in: | Poultry science 1995-07, Vol.74 (7), p.1224-1231 |
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| container_title | Poultry science |
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| creator | Conforti, F.D. (Virginia Polytechnic Institute and State University, Blacksburg, VA.) Giuffrida, M.L |
| description | Precooked chicken parts (breasts and drumsticks) were examined to assess the effects of heating methods (microwave and conventional) and endpoint cooking temperatures as well as refrigerated storage on flavor deterioration. Nonheme iron content (NHFe) and thiobarbituric acid (TBA) value were used to evaluate oxidative deterioration along with sensory analysis. Thiobarbituric acid values indicated that heating temperature, regardless of method, had an effect (P 0.05) on oxidative deterioration. Drumsticks heated at a lower temperature for a longer period had higher values (P 0.05). Heating method and 2-d refrigerated storage did not have an effect (P 0.05) on the NHFe content of drumsticks or breasts. Inconsistency in results regarding the effect of heating temperatures on drumsticks and breasts was attributed to a different initial iron content for each respective part. On the whole, the NHFe values of the drumsticks were greater relative to the breasts. Sensory panelists could not differentiate between heating methods or temperatures for either chicken part |
| doi_str_mv | 10.3382/ps.0741224 |
| format | Article |
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Inconsistency in results regarding the effect of heating temperatures on drumsticks and breasts was attributed to a different initial iron content for each respective part. On the whole, the NHFe values of the drumsticks were greater relative to the breasts. 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Heating method and 2-d refrigerated storage did not have an effect (P 0.05) on the NHFe content of drumsticks or breasts. Inconsistency in results regarding the effect of heating temperatures on drumsticks and breasts was attributed to a different initial iron content for each respective part. On the whole, the NHFe values of the drumsticks were greater relative to the breasts. Sensory panelists could not differentiate between heating methods or temperatures for either chicken part</description><subject>ACIDE GRAS</subject><subject>ACIDOS GRASOS</subject><subject>ALDEHIDOS</subject><subject>ALDEHYDE</subject><subject>ALIMENTOS</subject><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>ANATOMIA ANIMAL</subject><subject>ANATOMIE ANIMALE</subject><subject>AROMA</subject><subject>CALENTAMIENTO</subject><subject>CARNE DE POLLO</subject><subject>CHAUFFAGE</subject><subject>COCCION</subject><subject>COCINADO POR MICROONDAS</subject><subject>CUISSON</subject><subject>CUISSON MICROONDES</subject><subject>EMBALAJE EN VACIO</subject><subject>EMBALLAGE SOUS VIDE</subject><subject>FER</subject><subject>FLAVEUR</subject><subject>HIERRO</subject><subject>METHODE</subject><subject>METODOS</subject><subject>MUSCLE</subject><subject>MUSCULOS</subject><subject>OXIDACION</subject><subject>OXYDATION</subject><subject>PIECE DE VIANDE</subject><subject>PIEZAS DE CARNE</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VIANDE DE POULET</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNotkE1LAzEQhoMoWKsXj55yFrbmY7PZPUr9hIIH7XnJJpNubJssSVrsv3dLexrm4X2H4UHonpIZ5zV7GtKMyJIyVl6gCRVMFJxKeokmhHBWCNnQa3ST0i8hjFaVnKD0Ahni1nmVXfA4WBz-nBmXPWDdK7-ChJ3HQwQdwhrMCJ1ew0hUzAl3B-yD72EL2MWxr4PP4DNW3uDcu9Cp2Lm8i05jpZ3Be7XZwS26smqT4O48p2j59voz_ygWX--f8-dFocfncqFJp6pKcKsYMAsNN5ZrzaWk0lJT1RXTjZZcC1bzkUFNylJWqjasLqmRgk_R4-mujiGlCLYdotuqeGgpaY-62iG1Z11j-OEUtiq0ahVdapffjRBHZ_wftSdnfA</recordid><startdate>199507</startdate><enddate>199507</enddate><creator>Conforti, F.D. 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(Virginia Polytechnic Institute and State University, Blacksburg, VA.) ; Giuffrida, M.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c216t-c0ba6653fa2e2fe93df3cc37717f1d6862c9c73c5283717e804476a8d2841d753</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>ACIDE GRAS</topic><topic>ACIDOS GRASOS</topic><topic>ALDEHIDOS</topic><topic>ALDEHYDE</topic><topic>ALIMENTOS</topic><topic>ANALISIS ORGANOLEPTICO</topic><topic>ANALYSE ORGANOLEPTIQUE</topic><topic>ANATOMIA ANIMAL</topic><topic>ANATOMIE ANIMALE</topic><topic>AROMA</topic><topic>CALENTAMIENTO</topic><topic>CARNE DE POLLO</topic><topic>CHAUFFAGE</topic><topic>COCCION</topic><topic>COCINADO POR MICROONDAS</topic><topic>CUISSON</topic><topic>CUISSON MICROONDES</topic><topic>EMBALAJE EN VACIO</topic><topic>EMBALLAGE SOUS VIDE</topic><topic>FER</topic><topic>FLAVEUR</topic><topic>HIERRO</topic><topic>METHODE</topic><topic>METODOS</topic><topic>MUSCLE</topic><topic>MUSCULOS</topic><topic>OXIDACION</topic><topic>OXYDATION</topic><topic>PIECE DE VIANDE</topic><topic>PIEZAS DE CARNE</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>VIANDE DE POULET</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Conforti, F.D. (Virginia Polytechnic Institute and State University, Blacksburg, VA.)</creatorcontrib><creatorcontrib>Giuffrida, M.L</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Conforti, F.D. (Virginia Polytechnic Institute and State University, Blacksburg, VA.)</au><au>Giuffrida, M.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of oxidative changes in precooked chicken parts by nonheme iron content and thiobarbituric acid value</atitle><jtitle>Poultry science</jtitle><date>1995-07</date><risdate>1995</risdate><volume>74</volume><issue>7</issue><spage>1224</spage><epage>1231</epage><pages>1224-1231</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>Precooked chicken parts (breasts and drumsticks) were examined to assess the effects of heating methods (microwave and conventional) and endpoint cooking temperatures as well as refrigerated storage on flavor deterioration. Nonheme iron content (NHFe) and thiobarbituric acid (TBA) value were used to evaluate oxidative deterioration along with sensory analysis. Thiobarbituric acid values indicated that heating temperature, regardless of method, had an effect (P 0.05) on oxidative deterioration. Drumsticks heated at a lower temperature for a longer period had higher values (P 0.05). Heating method and 2-d refrigerated storage did not have an effect (P 0.05) on the NHFe content of drumsticks or breasts. Inconsistency in results regarding the effect of heating temperatures on drumsticks and breasts was attributed to a different initial iron content for each respective part. On the whole, the NHFe values of the drumsticks were greater relative to the breasts. Sensory panelists could not differentiate between heating methods or temperatures for either chicken part</abstract><doi>10.3382/ps.0741224</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0032-5791 |
| ispartof | Poultry science, 1995-07, Vol.74 (7), p.1224-1231 |
| issn | 0032-5791 1525-3171 |
| language | eng |
| recordid | cdi_crossref_primary_10_3382_ps_0741224 |
| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | ACIDE GRAS ACIDOS GRASOS ALDEHIDOS ALDEHYDE ALIMENTOS ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE ANATOMIA ANIMAL ANATOMIE ANIMALE AROMA CALENTAMIENTO CARNE DE POLLO CHAUFFAGE COCCION COCINADO POR MICROONDAS CUISSON CUISSON MICROONDES EMBALAJE EN VACIO EMBALLAGE SOUS VIDE FER FLAVEUR HIERRO METHODE METODOS MUSCLE MUSCULOS OXIDACION OXYDATION PIECE DE VIANDE PIEZAS DE CARNE PRODUIT ALIMENTAIRE TEMPERATURA TEMPERATURE VIANDE DE POULET |
| title | Determination of oxidative changes in precooked chicken parts by nonheme iron content and thiobarbituric acid value |
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