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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0020-708x(80)90206-9

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1438-2385

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Use of microwave in chicken breast and application

Authors: Ana Conchillo Diana Ansorena Iciar Astiasarán
Publish Date: 2005/07/28
Volume: 221, Issue: 5, Pages: 592-596
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Abstract

Slices of chicken breast were subjected to microwave heating 750 W 3 min and further storage in different conditions refrigeration at 4 °C and freezing at −18 °C combined with aerobic vacuum and modified atmosphere packaging Evaluation of the intensity of the oxidation process was carried out A 16fold increment in the amount of cholesterol oxidation products COP was found as a consequence of microwave cooking 4586 μg/g lipid after microwave and 288 μg/g lipid in raw samples 7ketocholesterol was the most affected COP by microwave accounting for a 25 of the total COP Storage of microwaved samples under aerobic refrigeration led to the highest oxidation status with the following values peroxide 1941 meqO2/kg lipid TBA 032 ppm and COP 12350 μg/g lipid MAP refrigerated samples showed 5094 μg/g lipid of total COP an amount slightly higher than in vacuum conditions 4681 μg/g lipid Under frozen storage MAP and vacuum samples showed the lowest amounts of total COP 2976 and 3928 μg/g lipid respectively

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