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original articleIssue 13 (4) 2014 pp. 393-401

Krystyna Szymandera-Buszka, Marzanna Hęś, Katarzyna Waszkowiak, Anna Jędrusek-Golińska

Department of Human Nutrition and Food Technology, Poznań University of Life Sciences, Poland

Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants

Abstract

Background. The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems.
Material and methods. In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method.
Results. It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61-71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7-11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%).
Conclusions. In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the influence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a significant extent.

Keywords: thermal processing, chicken meat, thiamine, antioxidants
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/6_4_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.4.6

For citation:

MLA Szymandera-Buszka, Krystyna, et al. "Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants." Acta Sci.Pol. Technol. Aliment. 13.4 (2014): 393-401. http://dx.doi.org/10.17306/J.AFS.2014.4.6
APA Szymandera-Buszka K., Hęś M., Waszkowiak K., Jędrusek-Golińska A. (2014). Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants. Acta Sci.Pol. Technol. Aliment. 13 (4), 393-401 http://dx.doi.org/10.17306/J.AFS.2014.4.6
ISO 690 SZYMANDERA-BUSZKA, Krystyna, et al. Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants. Acta Sci.Pol. Technol. Aliment., 2014, 13.4: 393-401. http://dx.doi.org/10.17306/J.AFS.2014.4.6