European Food Research and Technology

, Volume 223, Issue 5, pp 669–673 | Cite as

Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

  • Neura Bragagnolo
  • Bente Danielsen
  • Leif H. Skibsted
Original Paper
First Online:
Received:
Revised:
Accepted:

Abstract

The effect of working pressure, processing time, and salt addition on formation of free radicals in chicken breast and thigh muscle was investigated by electron spin resonance (ESR) spectroscopy using α-(pyridyl-1-oxide)-N-tert-butylnitrone (POBN) as spin trap in order to detect early events in lipid oxidation following high-pressure meat processing. Chicken breast and thigh with and without 3.0% salt added were subjected to high hydrostatic pressure at 200, 400, 600, 800, and 1000 MPa for 5, 15 (only breast), and 30 min. Radical formation increased with increasing pressure and processing time and reached a maximum value in chicken breast for 15 min of processing at 1000 MPa and in chicken thigh for 5 min of processing at 600 MPa. Radical formation was found to be more significant in thigh meat compared to breast meat and salt addition further promoted radical formation in chicken breast and especially in chicken thigh.

Keywords

Chicken breast and thigh High-pressure processing ESR Free radicals Lipid oxidation 
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Notes

Acknowledgments

Neura Bragagnolo is thankful to the CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) of the Ministry for Science and Technology of Brazil for the scholarship. LMC-Center for Advanced Food Studies is thanked for the continuing support of our antioxidant research.

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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Neura Bragagnolo
    • 1
  • Bente Danielsen
    • 2
  • Leif H. Skibsted
    • 2
  1. 1.Department of Food ScienceState University of CampinasCampinasBrazil
  2. 2.Food Chemistry, Department of Dairy and Food ScienceThe Royal Veterinary and Agricultural UniversityFrederiksberg CDenmark

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