ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: The antioxidant efficiency of ascorbic acid, α-tocopherol, Trolox C, and catechin were evaluated for chicken breast meat in a dispersion system at 37 °C. Peroxidation was induced by adding different kinds of initiators. The initiators exhibited the following order of catalytic action: ascorbic acid/Fe2+ 〉 hemoglobin 〉 Cu+/H2O2 〉 2,2′-azobis (2-amidinopropane) hydrochloride (AAPH). The antioxidant efficiency of the antioxidants tested depended on their phase distribution and their reactivity to the radicals in various initiation systems. Among the antioxidants tested, catechin was the most effective antioxidant for chicken breast meat oxidation under the experimental conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10632.x
