Effect of processing technology on the quality and composition of lipids of precooked chicken patties

International Journal of Food Science and Technology

Volumn 43, Issue 2, 2008, Pages 296-308

  Bonoli, Matteo ^a   Caboni, Maria Fiorenza ^a   Rodriguez Estrada, Maria Teresa ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chicken patties; Cholesterol oxidation products; Lipid oxidation; Lipolysis; Precooked products; Processing technology

Indexed keywords

EID: 38549169393     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01434.x     Document Type: Article

References (44)

1. Alfawaz, M., Smith, J.S. Jeon, I.J. (1994). Maillard reaction-products as antioxidants in precooked ground-beef. Food Chemistry, 51, 311 318.
2. Bonoli, M., Caboni, M.F., Rodriguez-Estrada, M.T. Lercker, G. (2006). Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties. Food Chemistry, 101, 1344 1354.
3. Bortolomeazzi, R., Frega, N. Lercker, G. (1990). Rapid determination of free and esterified sterols using prepacked silica columns. Italian Journal of Food Science, 2, 265 268.
4. Boselli, E., Velazco, V., Caboni, M.F. Lercker, G. (2001). Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food. Journal of Chromatography A, 917, 239 244.
5. Boselli, E., Caboni, M.F., Rodriguez-Estrada, M.T., Gallina Toschi, T., Daniel, M. Lercker, G. (2005). Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions. Food Chemistry, 91, 705 713.
6. Bou, R., Guardiola, F., Tres, A., Barroeta, A.C. Codony, R. (2004). Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science, 83, 282 292.
7. Bou, R., Guardiola, F., Grau, A. et al. (2001). Influence of dietary source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat. Poultry Science, 80, 800 807.
8. Byrne, D.V., Bredie, W.L.P., Mottram, D.S. Martens, M. (2002). Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science, 61, 127 139.
9. Caboni, M.F., Zullo, C., Lercker, G. Capella, P. (1989). Cholesterol and oxisterols determination in food lipids. In : Actes du Congrés International ''Chevreul'' pour l'Etude des Corps Gras (Premiere Congrés Eurolipid), Angers, 6-9 Juin.
10. Conchillo, A., Ansorena, D. Astiasarán, I. (2003). Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast. Journal of Food Protection, 66, 840 846.
11. Conchillo, A., Ansorena, D. Astiasarán, I. (2004). The effect of cooking and storage on the fatty acid profile of chicken breast. European Journal of Lipid Science and Technology, 106, 301 306.
12. Conchillo, A., Ansorena, D. Astiasarán, I. (2005). Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken. Journal of the Science of Food and Agriculture, 85, 141 146.
13. Echarte, M., Ansorena, D. Astiasarán, I. (2003). Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties. Journal of Agriculture and Food Chemistry, 51, 5941 5945.
14. Eder, K., Grünthal, G., Kluge, H., Hirche, F., Spilke, J. Brandsch, C. (2005). Concentrations of cholesterol oxidation products in raw, heat-processed and frozen-stored meat of broiler chickens fed diets differing in the type of fat and vitamin E concentrations. British Journal of Nutrition, 93, 633 643.
15. Fieser, L.F. Fieser, M. (1967). Reagents for Organic Chemistry. Pp. 191 192. New York, NY : John Wily & Sons Inc.
16. Folch, J., Lees, M. Sloan-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226, 497 509.
17. Frega, N. Bocci, F. (2001). L'analisi rapida dell'olio di oliva. Laboratorio 2000 - Italy, 3, 28.
18. Garcia, P.T., Casal, J.J., Margaria, C.A. Pensel, N.A. (1995). Cholesterol content in different meats. In : Proceedings of the 41st International Congress of Meat Science and Technology, A21. Pp. 54 55. S. Antonio : American Meat Science Association.
19. Garcia-Cruset, S., Carpenter, K.L., Codony, R. Guardiola, F. (2002). Cholesterol oxidation products and atherosclerosis. In : Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological effects (edited by F. Guardiola, P.C. Dutta, R. Codony G. Savage). Pp. 241 277. Champaign : AOCS Press.
20. Grau, A., Codony, R., Grimpa, S., Baucells, M.D. Guardiola, F. (2001). Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation. Meat Science, 57, 197 208.
21. Gray, J.I. Crackel, R.L. (1992). Oxidative flavour changes in meats: their origin and prevention. In : The Chemistry of Muscle-Based Food (edited by D.A. Ledward, D.E. Johnston M.K. Knight). Pp. 145 168. Cambridge : The Royal Society of Chemistry.
22. Gray, J.I., Gomaa, E.A. Beckley, D.J. (1996). Oxidative quality and shelf life of meats. Meat Science, 43, S111 S123.
23. LARN (1996). Available to download at: http://www.sinu.it (accessed 5 April 2006).
24. Maraschiello, C., Esteve, E., Regueiro, J. García, A. (1998). Cholesterol oxidation in meat from chickens fed α-tocopherol- and β-carotene-supplemented diets with different unsaturation grades. Lipids, 33, 705 713.
25. Osada, K. (2002). Cholesterol oxidation products: other biological effects. In : Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects edited by F. Guardiola, P.C. Dutta, R. Codony G. Savage). Pp. 278 318. Champaign : AOCS Press.
26. Osada, K., Hoshina, S., Nakamura, S. Sugano, M. (2000). Cholesterol oxidation in meat products and its regulation by supplementation of sodium nitrite and apple polyphenol before processing. Journal of Agriculture and Food Chemistry, 48, 3823 3829.
27. Parisi, E. (2001). Valutazione dello stato di ossidazione di prosciutti crudi e di insaccati non tradizionali. B.Sc. Thesis on Agricultural Sciences and Technologies. Italy : Università di Bologna.
28. Penazzi, G. (1996). Industrial cooking of chicken cutlets: evaluation of lipid quality related to technology. In : Proceedings of 1st Workshop on the Developments in the Italian Ph.D. Research in Food Biotechnology. Pp. 64 67. Viterbo : Università della Tuscia.
29. Penazzi, G. (1997). Composizione e modificazioni della frazione lipidica nella cottura industriale di carni avicole impanate. Ph.D. Thesis on Food Biotechnology. Italy : Università degli Studi di Firenze.
30. Pszczola, D.E. (2002). Beefing up innovations for meat and poultry ingredients. Food Technology, 56, 54 66.
31. Ramírez, M.R., Morcuende, D., Estévez, M. Cava, R. (2004). Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops. Food Chemistry, 88, 85 94.
32. Rodriguez-Estrada, M.T., Penazzi, G., Caboni, M.F., Bertacco, G. Lercker, G. (1997). Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Science, 45, 365 375.
33. 7] cholesterol to monitor cholesterol autoxidation artefacts. Journal of Agricultural and Food Chemistry, 43, 935 941.
34. Sander, B.D., Addis, P.B., Park, S.W. Smith, D.E. (1989). Quantification of cholesterol oxidation products in a variety of foods. Journal of Food Protection, 52, 109 114.
35. Schroepfer, G.J. Jr. (2000). Oxysterols: modulation of cholesterol metabolism and other processes. Physiology Reviews, 80, 361 554.
36. Sevanian, A. (1991). Personal communication at the International Symposium Biological Free Radical Oxidations and Antioxidants, Udine, July 1-4 edited by F. Ursini E. Cadenas). Padova : CLEUP University Publisher.
37. Shantha, N.C. Decker, E.A. (1994). Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International, 77, 421 424.
38. Simopolous, A.P. (1999). Essential fatty acids in health and chronic disease. American Journal of Clinical Nutrition, 70 (Suppl 560S 569S.
39. Simopoulos, A.P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine and Pharmacotherapy, 56, 356 379.
40. Skog, K.I., Johansson, M.A.E. Jägerstad, M.I. (1998). Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food and Chemical Toxicology, 36, 879 896.
41. Smith, J.S. Alfawaz, M. (1995). Antioxidative activity of Maillard reaction-products in cooked ground-beef sensory and TBA values. Journal of Food Science, 60, 234 239.
42. Stazione Sperimentale per le Industrie degli Oli e dei Grassi 2002). Caratteristiche oli e grassi vegetali. Rivista Italiana delle Sostanze Grasse, 1-2 (Suppl 1 36.
43. Sweeley, C.C., Bentley, R., Makita, M. Wells, W.W. (1963). Gas-liquid chromatography of trimethylsilyl derivatives of sugars and related substances. Journal of the American Chemical Society, 85, 2497 2507.
44. Wood, J.D., Richardson, R.I., Nute, G.R. et al. (2003). Effects of fatty acids on meat quality: a review. Meat Science, 66, 21 32.