The oxidative stability and sensory

The oxidative stability and sensory quality of chicken breast (m. pectoralis) and thigh (m.
peroneus longus) stored in high-oxygen modified atmosphere (MAP-O2), non-oxygen modified
atmosphere (MAP-N2), or vacuum for up to 9 days at 5 8C were investigated. Protein thiol
concentration in breasts and thighs decreased significantly between 5 and 9 days storage in
MAP-O2 compared to non-oxygen storage, and resulted in myosin heavy chain disulfide
cross-links. Thiol loss and protein cross-link formation were more pronounced in thighs
compared to breasts, and a similar tendency was seen for the formation of secondary lipid
oxidation products. However, while breast stored in MAP-O2 clearly scored lower in tender-
ness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O2
for the sensory quality of thigh was negligible. These results show that thigh is more suitable
for storage in MAP-O2 than breast, indicating that the negative effect MAP-O2 may have on
the oxidative stability and sensory quality of meat varies between different muscles.

ผลลัพธ์ (อังกฤษ) 3:

The oxidative stability and sensory quality of chicken breast (M. pectoralis) and thigh (m.
peroneus longus), stored in high-oxygen modified atmosphere (MAP - O 2), non-oxygen modified atmosphere
(MAP - N 2), or vacuum for up to 9 days at 5 8 C were investigated. Protein
thiol concentration in breasts and thighs decreased significantly between 5 and 9 days in storage
MAP - O 2 compared to non-oxygen storage, and resulted in myosin heavy chain disulfide
cross-links.Thiol loss and protein cross-link formation were more pronounced in thighs
compared to breasts, and a similar tendency was seen for the formation of secondary lipid oxidation products
. However, while stored in breast MAP - O 2 clearly scored lower in tender-
rancidity in ness and higher compared to breast in non-oxygen storage, the effect of MAP - O 2
for the sensory quality of thigh was negligible. These results show that thigh is more suitable for storage in
MAP - O breast than 2, indicating that the negative effect MAP - O 2
may have on the oxidative stability and sensory quality of meat varies between different muscles.