These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle.
    Author: Galvin K, Morrissey PA, Buckley DJ.
    Journal: Br Poult Sci; 1997 Dec; 38(5):499-504. PubMed ID: 9510993.
    Abstract:
    1. The effects of oxidised dietary sunflower oil and dietary alpha-tocopheryl acetate supplementation on alpha-tocopherol concentrations in broiler muscle and on the storage stability of refrigerated, cooked, minced muscle were determined. Broiler chicks were fed on diets containing fresh sunflower oil and 30 (FS30) or 200 (FS200) mg alpha-tocopheryl acetate/kg, or oxidised sunflower oil and 0 (OS0), 30 (OS30) or 200 (OS200) mg alpha-tocopheryl acetate/kg. 2. Inclusion of oxidised sunflower oil significantly reduced dietary and hence, muscle alpha-tocopherol concentrations. 3. Oxidised oil increased oxidation in raw and cooked muscle, and reduced the oxidative stability of muscle during refrigerated and frozen storage. 4. Supplementation with alpha-tocopheryl acetate improved the stability of muscle, with stability increasing as muscle alpha-tocopherol concentrations increased, when fresh or oxidised oil was fed. Supplementation with 200 mg alpha-tocopheryl acetate/kg offset the effects of oxidised oil in breast, but not in thigh. 5. The results show that the prooxidising effects of oxidised oils in muscle foods can be overcome, but alpha-tocopherol content needs to be adequately adjusted to compensate for increased oxidative stress. Supplementation with 200 to 400 mg alpha-tocopheryl acetate/kg may be necessary to achieve an optimum muscle alpha-tocopherol concentration.
    [Abstract] [Full Text] [Related] [New Search]