Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking

• Published in: Journal of food science 2010-03, Vol.75 (2), p.T25-T34
• Main Authors: Perez, T.I, Zuidhof, M.J, Renema, R.A, Curtis, J.M, Ren, Y, Betti, M
• Format: Article
• Language: English
• Subjects: Animal Feed; Animals; Antioxidants - pharmacology; Biological and medical sciences; chicken meat; Chickens; cooking; Cooking - methods; dark chicken meat; fatty acid composition; Fatty Acids, Omega-3 - metabolism; food analysis; Food industries; Food, Fortified; Freezing; Fundamental and applied biological sciences. Psychology; lipid peroxidation; Meat; Meat and meat product industries; meat composition; meat quality; nutrient content; nutritive value; omega-3 fatty acids; organic selenium; Oxidation-Reduction - drug effects; oxidative stability; oxysterols; selenium; Selenium - pharmacology; selenomethionine; Selenomethionine - pharmacology; Thiobarbituric Acid Reactive Substances - analysis; vitamin E; Vitamin E - pharmacology; ω-3
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01478.x

The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen-raw and cooked ω-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 α-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 °C no antioxidant protection was observed.