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Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
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 Title & Authors
Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Sasaki, Keisuke; Ishihara, Kenji; Oyamada, Chiaki; Sato, Akiyuki; Fukushi, Akihiko; Arakane, Tomohiro; Motoyama, Michiyo; Yamazaki, Makoto; Mitsumoto, Mitsuru;
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 Abstract
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or -tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.
 Keywords
Fucoxanthin;Chicken Breast Meat;Lipid Peroxidation;Meat Colour;-Tocopherol;
 Language
English
 Cited by
1.
Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products,;;;

Asian-Australasian Journal of Animal Sciences, 2009. vol.22. 10, pp.1441-1446 crossref(new window)
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