Rice Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Beaumont, Texas 77712, USA.
J Agric Food Chem. 2010 Jan 13;58(1):600-5. doi: 10.1021/jf9029404.
Chicken breast and beef loin were ground, and no, NaCl, NaCl+myoglobin, NaCl+Fe(II), or NaCl+Fe(III) additions were made; patties were then prepared. Half of the patties were packaged in oxygen-permeable bags and stored at 4 degrees C for 10 days, and the other half were cooked in a 95 degrees C water bath to an internal temperature of 75 degrees C, packaged in oxygen-permeable zipper bags, and stored at 4 degrees C for 7 days. The oxidative stability of raw and cooked chicken breast and beef loin were determined during storage. Chicken breast was more resistant to various exogenous oxidative factors than beef loin: addition of NaCl did not increase TBARS values and nonheme content of raw chicken breast, but significantly increased those of raw beef loin patties during storage. Addition of NaCl+Mb did not affect lipid oxidation in raw chicken breast patties, but decreased the TBARS of beef loin during storage. Addition of NaCl+Fe(III) or NaCl+Fe(II) increased the TBARS values of both raw chicken breast and beef loin during storage, but the increase was greater in beef loin than in chicken breast. The TBARS values of all cooked chicken breast and beef loin increased during 7 days of storage, but the increases in cooked chicken patties were significantly smaller than those of cooked beef loin patties with the same treatments. Addition of NaCl and cooking caused severe degradation of myoglobin, leading to a significant increase in free ionic iron content in beef loin. It is suggested that free ionic iron is the major catalyst for lipid oxidation, and the low "storage-stable and heat-stable" ferric ion reducing capacity in chicken breast were responsible for the high oxidative stability for raw and cooked chicken breast compared with beef loin under prooxidants, cooking, and storage conditions.
鸡胸肉和牛里脊肉被磨碎，并且没有添加 NaCl、NaCl+肌红蛋白、NaCl+Fe(II)或 NaCl+Fe(III)；然后制备肉饼。一半的肉饼包装在透气袋中，并在 4°C 下储存 10 天，另一半在 95°C 的水浴中煮至 75°C 的内部温度，包装在透气拉链袋中，并在 4°C 下储存 7 天。在储存过程中测定了生鸡肉和牛肉里脊的氧化稳定性。鸡胸肉比牛里脊肉更能抵抗各种外源性氧化因素：添加 NaCl 不会增加生鸡胸肉的 TBARS 值和非血红素含量，但会显著增加生牛肉里脊饼在储存过程中的含量。添加 NaCl+Mb 不会影响生鸡胸肉饼的脂质氧化，但会降低牛肉里脊在储存过程中的 TBARS。添加 NaCl+Fe(III)或 NaCl+Fe(II)会增加生鸡胸肉和牛肉里脊的 TBARS 值，但在牛肉里脊中的增加幅度大于鸡胸肉。所有煮熟的鸡胸肉和牛肉里脊在储存 7 天时的 TBARS 值都会增加，但添加 NaCl 和烹饪会导致肌红蛋白严重降解，导致牛肉里脊中游离离子铁含量显著增加。建议游离离子铁是脂质氧化的主要催化剂，并且鸡胸肉中低的“储存稳定和热稳定”三价铁还原能力是生鸡肉和熟鸡肉与牛肉里脊相比在氧化剂、烹饪和储存条件下具有高氧化稳定性的原因。
