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.
Similar content being viewed by others
References
Cheftel JC, Culioli J (1997) Meat Sci 46:211–236
Bragagnolo N, Danielsen B, Skibsted LH (2005) Eur Food Res Technol 221:610–615
Tanaka M, Xueyi Z, Nagashima Y, Taguchi T (1991) Nippon Suisan Gakkaishi 57:957–963
Ohshima T, Ushio H, Koizumi K (1993) Trends Food Sci Technol 4:370–375
Angsupanich K, Ledward DA (1995) Food Chem 63:39–50
Cheah PB, Ledward DA (1995) J Am Oil Chem Soc 72:1059–1063
Cheah PB, Ledward DA (1996) Meat Sci 45:123–134
Cheah PB, Ledward DA (1997) J Food Sci 62:1135–1141
Dissing J, Bruun-Jensen L, Skibsted LH (1997) Z Lebensm Untersuch Forsch 205:11–13
Orlien V, Hansen E, Skibsted LH (2000) Eur Food Res Technol 211:99–104
Wiggers SB, Kröger-Ohlsen MV, Skibsted LH (2004) Eur Food Res Technol 219:167–170
Beltran E, Pla R, Yuste J, Mor-Mur M (2003) Meat Sci 64:19–25
Andrés AI, Møller JKS, Adamsen CE, Skibsted LH (2004) Eur Food Res Technol 219:205–210
Andersen ML, Skibsted LH (1991) J Food Sci 56:1182–1184
Hansen TB, Skibsted LH, Andersen HJ (1996) Meat Sci 43(2):135–144
Carlsen CU, Andersen ML, Skibsted LH (2001) Eur Food Res Technol 213:170–173
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
Andersen ML, Skibsted LH (2002) Eur J Lipid Sci Technol 104:65–68
Osinchak JE, Hultin HO, Zajicek OT, Kelleher SD, Huang CD (1992) Free Radic Biol Med 12:35–41
Kanner J, Harel S, Jaffe R (1991) J Agric Food Chem 39:1017–1021
Kanner J, Kinsella JE (1983) J Agric Food Chem 31:370–376
Shomer I, Weinberg ZG, Vasilever R (1987) Food Microstruct 6:199–204
El-Alim SSLA, Lugasi A, Hóvári J, Dworschák E (1999) J Sci Food Agric 79:277–285
Jensen C, Engberg R, Jakobsen K, Skibsted LH, Bertelsen G (1997) Meat Sci 47:211–222
Rhee KS, Ziprin YA (1987) J Food Biochem 11:1–15
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
Authors and Affiliations
Corresponding author
Rights 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
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-006-0251-y