Abdel-Kader Z M
Department of Biochemistry and Nutrition, Ain Sahms University Heliopolis, Cairo, Egypt.
Nahrung. 1996 Feb;40(1):21-4. doi: 10.1002/food.19960400106.
Oxidative rancidity in fresh, frozen and cooked chicken breast and leg meat was evaluated by measuring malondialdehyde (MDA) in fat from meat with an improved 2-thiobarbituric acid (TBA) assay with antioxidant protection, and by measuring the relative fluorescent products of organic and aqueous layers from FOLCH extracted meat. Fresh samples were frozen for 3 and 6 months at -18 degrees C and cooked in convection and microwave ovens. Frozen storage for 3 and 6 months either before cooking or after convection and microwave cooking substantially increased MDA concentrations in fat from meat, whereas cooking was more effective in generating fluorescent products. There were no significant differences in free MDA concentrations or TBA numbers in chicken meat between convection and microwave cooking methods. The certain secondary fluorescent products were significantly higher in meat cooked by convection oven. The initial levels of either MDA or fluorescent products in meat are of primary importance in determining the final MDA and fluorescence levels after processing.
通过采用具有抗氧化保护作用的改良2-硫代巴比妥酸（TBA）法测定肉中脂肪的丙二醛（MDA），以及测量FOLCH法提取的肉的有机层和水层的相对荧光产物，对新鲜、冷冻和煮熟的鸡胸肉和鸡腿肉的氧化酸败进行了评估。新鲜样品在-18℃下冷冻3个月和6个月，然后在对流烤箱和微波炉中烹饪。在烹饪前或对流和微波烹饪后进行3个月和6个月的冷冻储存，会显著增加肉中脂肪的MDA浓度，而烹饪在产生荧光产物方面更有效。对流烹饪和微波烹饪方法之间鸡肉中的游离MDA浓度或TBA值没有显著差异。对流烤箱烹饪的肉中某些二级荧光产物明显更高。肉中MDA或荧光产物的初始水平对于确定加工后的最终MDA和荧光水平至关重要。
