Effects of vitamin E and organic selenium on oxidative stability of omega-3 enriched dark chicken meat during cooking.
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.
Perez
T I
TI
Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, AB, T6H 2V8, Canada.
Zuidhof
M J
MJ
Renema
R A
RA
Curtis
J M
JM
Ren
Y
Y
Betti
M
M
D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D002645:Chickens; D003296:Cooking / Q000379:methods*; D015525:Fatty Acids, Omega-3 / Q000378:metabolism*; D005527:Food, Fortified; D005615:Freezing; D008460:Meat; D010084:Oxidation-Reduction / Q000187:drug effects; D012643:Selenium / Q000494:pharmacology*; D012645:Selenomethionine / Q000494:pharmacology; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014810:Vitamin E / Q000494:pharmacology*
D000975:Antioxidants; D015525:Fatty Acids, Omega-3; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E; D012645:Selenomethionine; D012643:Selenium