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Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking |
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Keisuke Sasaki*, Kenji Ishihara, Chiaki Oyamada, Akiyuki Sato, Akihiko Fukushi, Tomohiro Arakane, Michiyo Motoyama, Makoto Yamazaki, Mitsuru Mitsumoto |
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Correspondence:
Keisuke Sasaki,
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| Abstract |
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Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ??tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products. |
| Keywords:
Fucoxanthin; Chicken Breast Meat; Lipid Peroxidation; Meat Colour; a-Tocopherol |
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