67B-9 |
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A. VALENZUELA1, J. Sanhueza, S. Nieto, and J. Gomez-Basauri4. (1) Laboratory of Lipids and Antioxidants, INTA, University of Chile, Avda. Macul 5540, Santiago, 138-11, Chile, (2) Global Foods Division, Alltech, 3031 Catnip Hill Pike, Nicholasville, KY 40356 Lipid oxidation is a primary factor limiting the quality and acceptability of meat, and poultry products. Antioxidants such as BHT, BHA are used to slow down oxidative damage. However, recent research findings point to a relationship between natural antioxidant-containing diets and protection against oxidative stress, therefore, much interest has developed in the use of natural antioxidants as a healthier alternative. Our objective was to test the efficacy of a natural antioxidant blend in the preservation of broiler breast meat against lipid oxidation during frozen storage and secondly, to test if there were any carry-over effects of feeding natural antioxidants in the stability of the breast fat under the Rancimat test conditions. 120 broilers birds were fed a diet containing a synthetic antioxidant blend (BHT/BHA) or a natural antioxidant blend (alpha-, gamma-tocopherol + rosemary oleoresin) for a 48-day period. Immediately following slaughter, broiler breasts were treated with and without antioxidants (synthetic or natural), frozen at –18°C and stored for six months. Thiobarbituric acid-reactive substances (TBARS), Peroxide Values (PV) and Induction Period (IP) were measured on fresh broiler breasts and at the end of frozen storage. IP was performed in a Rancimat 679. PV and TBARS showed no significant difference among treatments for fresh broiler breasts. At the end of frozen storage, however, the difference between synthetic and natural antioxidants was significant (P< 0.05). Synthetic antioxidants showed higher PV and TBARS. IP’s were significantly higher (P<0.05) for the natural antioxidants when compared to the synthetic ones, both before and after frozen storage. These results indicate that natural antioxidants allow for better preservation of broiler breast against oxidation during frozen storage. Preservation is even better when the feed was supplemented with natural antioxidants. It is suggested that natural antioxidants may be incorporated and metabolised differently than synthetic antioxidants.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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