Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.

The objective of this study was to determine the effects of dietary treatment and packaging on the oxidative stability of breast rolls. A total of 120 4-wk-old broiler chickens were randomly assigned to control, oxidized diet (5% oxidized oil, PV = 100), or antioxidants-added diet (500 IU vitamin E + 200 ppm BHA) and fed for 2 wk. Breast muscles were separated from the carcasses and breast rolls were prepared. The rolls were cooked in a smoke house (85 °C) to an internal temperature of 74 °C, cooled, sliced to 2-cm thick pieces, individually packaged in oxygen permeable bags or vacuum-packaged in oxygen impermeable bags, and stored in a 4 °C cold room for 7 d. Lipid, protein oxidation and volatiles were determined at 1, 4, and 7 d of storage. Dietary supplementation of antioxidants significantly reduced lipid oxidation (TBARS) and protein oxidation (carbonyls) in breast rolls, and the effect of dietary antioxidants on lipid oxidation was more pronounced than protein oxidation. Chicken breast rolls from antioxidants treatment group produced significantly lower amounts of hexanal and pentanal than those from control and oxidized oil treatments (P < 0.05). However, dietary oxidized oil did not increase lipid and protein oxidation in breast rolls. Vacuum-packaging significantly delayed the onset of lipid oxidation and protein oxidation in chicken rolls during 7-day refrigerated storage (P < 0.05). Therefore, it is suggested that appropriate use of dietary supplementation of antioxidants in combination with packaging could minimize lipid oxidation in chicken breast rolls.