Abstract
| Language | English |
|---|---|
| Pages | 443-453 |
| Number of pages | 10 |
| Journal | International Journal of Food Science and Technology |
| Volume | 39 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2004 |
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Keywords
- essential fatty acids
- glutathione
- organic production
- soft modelling
- TBA-reactive substances
- α-tocopherol
- food
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Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes. / Jahan, M.K.; Paterson, A.; Spickett, C.M.
In: International Journal of Food Science and Technology, Vol. 39, No. 4, 2004, p. 443-453.Research output: Contribution to journal › Article
TY - JOUR
T1 - Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes
AU - Jahan, M.K.
AU - Paterson, A.
AU - Spickett, C.M.
PY - 2004
Y1 - 2004
N2 - Chicken breast from nine products and from the following production regimes: conventional (chilled and frozen), organic and free range, were analysed for fatty acid composition of total lipids, preventative and chain breaking antioxidant contents and lipid oxidation during 5 days of sub-ambient storage following purchase. Total lipids were extracted with an optimal amount of a cold chloroform methanol solvent. Lipid compositions varied, but there were differences between conventional and organic products in their contents of total polyunsaturated fatty acids and n-3 and n-6 fatty acids and n-6:n-3 ratio. Of the antioxidants, α-tocopherol content was inversely correlated with lipid oxidation. The antioxidant enzyme activities of catalase, glutathione peroxidase and glutathione reductase varied between products. Modelling with partial least squares regression showed no overall relationship between total antioxidants and lipid data, but certain individual antioxidants showed a relationship with specific lipid fractions.
AB - Chicken breast from nine products and from the following production regimes: conventional (chilled and frozen), organic and free range, were analysed for fatty acid composition of total lipids, preventative and chain breaking antioxidant contents and lipid oxidation during 5 days of sub-ambient storage following purchase. Total lipids were extracted with an optimal amount of a cold chloroform methanol solvent. Lipid compositions varied, but there were differences between conventional and organic products in their contents of total polyunsaturated fatty acids and n-3 and n-6 fatty acids and n-6:n-3 ratio. Of the antioxidants, α-tocopherol content was inversely correlated with lipid oxidation. The antioxidant enzyme activities of catalase, glutathione peroxidase and glutathione reductase varied between products. Modelling with partial least squares regression showed no overall relationship between total antioxidants and lipid data, but certain individual antioxidants showed a relationship with specific lipid fractions.
KW - essential fatty acids
KW - glutathione
KW - organic production
KW - soft modelling
KW - TBA-reactive substances
KW - α-tocopherol
KW - food
UR - http://dx.doi.org/10.1111/j.1365-2621.2004.00799.x
U2 - 10.1111/j.1365-2621.2004.00799.x
DO - 10.1111/j.1365-2621.2004.00799.x
M3 - Article
VL - 39
SP - 443
EP - 453
JO - International Journal of Food Science and Technology
T2 - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 4
ER -