Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.
The effect of alpha-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. Control group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05) during storage at 6° C for 0, 1, 3 and 5 days, respectively. This inhibition was significantly increased (p<0.05) by 86.1; 91.6; 92.9 and 95.3% during storage at 6° C for 0, 1, 3 and 5 days, respectively, when 2mM PA was added in supplemented breast meat. In the exogenous experiment, through Response Surface Methodology design it was found out AT did not have a significant role towards oxidation inhibition whereas PA inhibited partially in samples stored for 48h at 6° C. The results showed that dietary AT inhibited at initial stage, subsequently PA would act at propagation phase occurring synergetic reaction between both antioxidants.
| Main Authors: | , , , |
|---|---|
| Format: | Digital revista |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná - Tecpar
2004
|
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100008 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|