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

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.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2

References

  1. 1.

    Cheftel JC, Culioli J (1997) Meat Sci 46:211–236

    Article  CAS  Google Scholar 

  2. 2.

    Bragagnolo N, Danielsen B, Skibsted LH (2005) Eur Food Res Technol 221:610–615

    Article  CAS  Google Scholar 

  3. 3.

    Tanaka M, Xueyi Z, Nagashima Y, Taguchi T (1991) Nippon Suisan Gakkaishi 57:957–963

    CAS  Google Scholar 

  4. 4.

    Ohshima T, Ushio H, Koizumi K (1993) Trends Food Sci Technol 4:370–375

    Article  CAS  Google Scholar 

  5. 5.

    Angsupanich K, Ledward DA (1995) Food Chem 63:39–50

    Article  Google Scholar 

  6. 6.

    Cheah PB, Ledward DA (1995) J Am Oil Chem Soc 72:1059–1063

    Article  CAS  Google Scholar 

  7. 7.

    Cheah PB, Ledward DA (1996) Meat Sci 45:123–134

    Article  Google Scholar 

  8. 8.

    Cheah PB, Ledward DA (1997) J Food Sci 62:1135–1141

    Article  CAS  Google Scholar 

  9. 9.

    Dissing J, Bruun-Jensen L, Skibsted LH (1997) Z Lebensm Untersuch Forsch 205:11–13

    Article  CAS  Google Scholar 

  10. 10.

    Orlien V, Hansen E, Skibsted LH (2000) Eur Food Res Technol 211:99–104

    Article  CAS  Google Scholar 

  11. 11.

    Wiggers SB, Kröger-Ohlsen MV, Skibsted LH (2004) Eur Food Res Technol 219:167–170

    Article  CAS  Google Scholar 

  12. 12.

    Beltran E, Pla R, Yuste J, Mor-Mur M (2003) Meat Sci 64:19–25

    Article  CAS  Google Scholar 

  13. 13.

    Andrés AI, Møller JKS, Adamsen CE, Skibsted LH (2004) Eur Food Res Technol 219:205–210

    Article  Google Scholar 

  14. 14.

    Andersen ML, Skibsted LH (1991) J Food Sci 56:1182–1184

    Article  Google Scholar 

  15. 15.

    Hansen TB, Skibsted LH, Andersen HJ (1996) Meat Sci 43(2):135–144

    Article  CAS  Google Scholar 

  16. 16.

    Carlsen CU, Andersen ML, Skibsted LH (2001) Eur Food Res Technol 213:170–173

    Article  CAS  Google Scholar 

  17. 17.

    Andersen ML, Velasco J, Skibsted LH (2005) Analysis of lipids oxidation by ESR spectroscopy. In: Kamal-Eldin A, Pokorný J (eds) Analysis of lipids oxidation. AOCS Press, Champaign, Illinois, USA, pp 127–151

    Google Scholar 

  18. 18.

    Andersen ML, Skibsted LH (2002) Eur J Lipid Sci Technol 104:65–68

    Article  CAS  Google Scholar 

  19. 19.

    Osinchak JE, Hultin HO, Zajicek OT, Kelleher SD, Huang CD (1992) Free Radic Biol Med 12:35–41

    Article  CAS  Google Scholar 

  20. 20.

    Kanner J, Harel S, Jaffe R (1991) J Agric Food Chem 39:1017–1021

    Article  CAS  Google Scholar 

  21. 21.

    Kanner J, Kinsella JE (1983) J Agric Food Chem 31:370–376

    Article  CAS  Google Scholar 

  22. 22.

    Shomer I, Weinberg ZG, Vasilever R (1987) Food Microstruct 6:199–204

    CAS  Google Scholar 

  23. 23.

    El-Alim SSLA, Lugasi A, Hóvári J, Dworschák E (1999) J Sci Food Agric 79:277–285

    Article  CAS  Google Scholar 

  24. 24.

    Jensen C, Engberg R, Jakobsen K, Skibsted LH, Bertelsen G (1997) Meat Sci 47:211–222

    Article  CAS  Google Scholar 

  25. 25.

    Rhee KS, Ziprin YA (1987) J Food Biochem 11:1–15

    Article  CAS  Google Scholar 

Download references

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.

Author information

Affiliations

Authors

Corresponding author

Correspondence to Leif H. Skibsted.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Bragagnolo, N., Danielsen, B. & Skibsted, L.H. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. Eur Food Res Technol 223, 669–673 (2006). https://doi.org/10.1007/s00217-006-0251-y

Download citation

Keywords

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