title: Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditions.
abstract: The oxidation processes were studied in chicken patties, enriched with n-3 fatty acids, after 8days of storage at 4°C, under different aerobic conditions, and following heat treatment. Significant effects were seen on lipid and cholesterol oxidation and the sensory qualities for whole flaxseed addition in the chicken feed (i.e., n-3 fatty acid enrichment), and for the different package-atmosphere conditions. For the raw chicken patties, n-3 enrichment increased the colour L(∗) values while, after the heat treatment, there were higher thiobarbituric acid-reactive substances (TBARs) and cholesterol oxidation products (COPs), and the rancidity was more pronounced. In comparison with the low O2 (<0.5%) package-atmosphere condition, O2 enrichment (80%) increased the instrumentally measured colour values, TBARs, total and individual COPs, and the rancidity became pronounced. The most suitable package-atmosphere condition of these raw n-3-enriched chicken patties is a very low O2 atmosphere, with or without an O2 scavenger.
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
authors.forename: Ana
authors.initials: A
authors.lastname: Penko
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
authors.forename: Tomaž
authors.initials: T
authors.lastname: Polak
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
authors.forename: Mateja
authors.initials: M
authors.lastname: Lušnic Polak
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
authors.forename: Tomaž
authors.initials: T
authors.lastname: Požrl
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
authors.forename: Damir
authors.initials: D
authors.lastname: Kakovič
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia.
authors.forename: Božidar
authors.initials: B
authors.lastname: Žlender
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia. Electronic address: lea.demsar@bf.uni-lj.si.
authors.forename: Lea
authors.initials: L
authors.lastname: Demšar
mesh_terms: D000818:Animals; D001272:Atmosphere; D002645:Chickens; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D018857:Food Packaging; D010084:Oxidation-Reduction; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D017392:Thiobarbituric Acid Reactive Substances
keywords: Chicken patties; Cholesterol oxidation products; Oxidation; Thiobarbituric acid reactive substances; n-3 fatty acids