Research published in the journal Food Chemistry looked at the effect of natural antioxidants combinations on lipid oxidation in cooked chicken meat during refrigeration.
The effect of combinations of sage, oregano and honey on lipid oxidation in cooked chicken meat during refrigeration at 4°C for 96 hours was determined.
Chicken samples (thigh and breast) were then separated into five groups:
- butylated hydroxytoluene;
Quantitative measurements of thiobarbituric acid reactive substances, conjugated dienes, hexanal, fatty acids, cholesterol and cholesterol oxides were used as indicators of lipid oxidation. Acceptability and preference were also evaluated.
The effectiveness of the natural antioxidants for reducing the velocity of lipid oxidation in cooked chicken thigh and breast was demonstrated after 48 and 96 hours of refrigeration at 4°C. The treatments that presented the lowest hexanal values after 96 hours of refrigeration were oregano+sage+5%honey and oregano+sage+10%honey. Only traces of free cholesterol oxides were found (25-OH, 7-k, 7a-OH and 7ß-OH).
The natural antioxidants protected cooked chicken meat from oxidation processes and resulted in great acceptability.
- Antioxidants tested would be beneficial for reducing the velocity of lipid oxidation.
- Herbs and honey exhibited great efficacy on preventing formation of hexanal.
- The sensory evaluation indicated that herbs and honey resulted in a pleasant flavor.
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