Effects of vitamin E and organic selenium on oxidative stability of omega-3 enriched dark chicken meat during cooking.

Abstract

The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen-raw and cooked omega-3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the alpha-linolenic acid source. Fatty acid (FA) profile, oxysterols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen-raw, boiled, pan-fried, and roasted meat. After 6 mo of storage, oxysterols in frozen-raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen-raw meat stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at -30 degrees C no antioxidant protection was observed.

DOI: 10.1111/j.1750-3841.2009.01478.x

Cite this paper

@article{Perez2010EffectsOV, title={Effects of vitamin E and organic selenium on oxidative stability of omega-3 enriched dark chicken meat during cooking.}, author={Tulia I Perez and Martin J. Zuidhof and Robert A Renema and Jonathan M. Curtis and Yizhuo Ren and Mirko Betti}, journal={Journal of food science}, year={2010}, volume={75 2}, pages={T25-34} }