Refrigerated broiler breast meat lipid oxidation inhibition by purified corn germ phytic acid

摘要

The aim of this work was to observe in vitro the inhibition of purified phytic acid (PA) from corn germ in this lab on lipid peroxidation and the effect of its addition on broiler breast meat lipid oxidation stored for 6 days at 6°C. The maximum in vitro lipid peroxidation inhibition induced by the Fe was 78.32% and 78.62% under PA concentration of 12mg mL~(-1) both standard PA (Sigma) and from corn germ, respectively. Soon after the antioxidants addition the maximum activity in the 10mM concentration of PA from corn germ and PA standard was 45.78±0.58 and 40.73±0.17%, respectively. On the 4~(th) and 6~(th) day of storage this antioxidant activity of both PA from corn germ (10mM) and standard PA (5 mM) was decreased and did not show significant difference (P<0.05). Moreover, evaluating the meat warmed over flavour, the maximum antioxidant activity of 48.55±0.66% and 48.64±0.13% occurred when the standard PA was applied at the concentration of 10mM and 5mM, respectively and of 45.16 ± 0.58% also occurred when the germ corn PA of lOmM was applied. On the 2~(nd) and 4th days of storage the PA standard (5mM) and the PA from corn germ (10mM) did not show significant results on their activity (P<0.05). Finally the 5mM addition of purified PA stabilized the meat metamyoglobin formation (P<0.05) from the 2nd day of refrigeration.