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Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin
Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the e...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587821/ https://www.ncbi.nlm.nih.gov/pubmed/32111338 http://dx.doi.org/10.1016/j.psj.2019.11.027 |
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author | Santos, Miriane M.F. Lima, Darlinne A.S. Madruga, Marta S. Silva, Fábio A.P. |
author_facet | Santos, Miriane M.F. Lima, Darlinne A.S. Madruga, Marta S. Silva, Fábio A.P. |
author_sort | Santos, Miriane M.F. |
collection | PubMed |
description | Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (−18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (−18°C) for 90 D, which allows the use of some of these lipid sources in meat products. |
format | Online Article Text |
id | pubmed-7587821 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-75878212020-10-27 Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin Santos, Miriane M.F. Lima, Darlinne A.S. Madruga, Marta S. Silva, Fábio A.P. Poult Sci Processing and Products Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the effect of SK replacement with AF on the quality characteristics of emulsified patties stored under freezing conditions (−18°C) for 90 D. The AF showed higher lipid content than did the SK, but the SK had a higher predominance of polyunsaturated fatty acids. Regarding the partial chemical composition, the treatments showed differences in moisture, lipids, and total collagen. The values for para-anisidine and carbonyl compounds at the end of 90 D of storage were not influenced by the incorporation of SK or AF. The judges also did not observe differences in the color and aroma of the emulsified products during the 90 D. Furthermore, volatile compounds considered oxidation markers were not detected at the end of the storage period. Given these results, emulsified patties made with SK or AF undergo, to a similar degree, low levels of lipid and protein oxidation when stored under freezing conditions (−18°C) for 90 D, which allows the use of some of these lipid sources in meat products. Elsevier 2020-01-24 /pmc/articles/PMC7587821/ /pubmed/32111338 http://dx.doi.org/10.1016/j.psj.2019.11.027 Text en © 2019 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Processing and Products Santos, Miriane M.F. Lima, Darlinne A.S. Madruga, Marta S. Silva, Fábio A.P. Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin |
title | Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin |
title_full | Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin |
title_fullStr | Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin |
title_full_unstemmed | Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin |
title_short | Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin |
title_sort | lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin |
topic | Processing and Products |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587821/ https://www.ncbi.nlm.nih.gov/pubmed/32111338 http://dx.doi.org/10.1016/j.psj.2019.11.027 |
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