Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

Brazilian Archives of Biology and Technology

Adriana Lourenço Soares²  Denis Fabrício Marchi²  Makoto Matsushita¹  Paulo Donizeti Guarnieri¹  Adriana Aparecida Droval²  Elza Iouko Ida²  Massami Shimokomaki² 

[1] ,Universidade Estadual de Londrina Centro de Ciências Agrárias Departamento de Tecnologia de Alimentos e MedicamentosLondrina PR ,Brasil

关键词: PSE meat;    DFD meat;    arachidonic acid;   

DOI  :  10.1590/S1516-89132009000600023

来源: SciELO

【 摘 要 】

The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the development of PSE-meat syndrome in a cascade of biochemical reactions promoting the formation of free radicals from AA, which ultimately damaged the muscle membrane systems.

【 授权许可】

CC BY-NC   
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