ArticlePoultry science2020
Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
24 citing papers in PubMed, 75 citations in OpenAlex.
- Non-Conventional Processing Technologies in Meat and Meat Products: Toward Clean-Label, Quality, and Sustainable Innovation.Foods (Basel, Switzerland) · 2026Review
- Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.Food chemistry: X · 2026Article
- Impact of Cherry Powder as a Natural Antioxidant on Quality, Oxidative Stability and Microbial Activity of Ready-to-Eat Beef Patties.Foods (Basel, Switzerland) · 2026Article
- Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation.Foods (Basel, Switzerland) · 2026Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages.Foods (Basel, Switzerland) · 2025Article
- Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles.Foods (Basel, Switzerland) · 2025Article
- The Use of Coffee Cherry Pulp Extract as an Alternative to an Antibiotic Growth Promoter in Broiler Diets.Animals : an open access journal from MDPI · 2025Article
- Utilization of beef lung powder in model chicken emulsion formulation.Food science & nutrition · 2024Article
- A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination.Ultrasonics sonochemistry · 2024Review
- Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health.Foods (Basel, Switzerland) · 2024Review
- Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics.Current research in food science · 2024Article
- Effects ofMolecules (Basel, Switzerland) · 2023Article
- Synergic versus Antagonist Effects of Rutin on Gallic Acid or Coumarin Incorporated into Chitosan Active Films: Impacts on Their Release Kinetics and Antioxidant Activity.Antioxidants (Basel, Switzerland) · 2023Article
- Effects of Dietary Supplementation of a Resin-Purified Aqueous-Isopropanol Olive Leaf Extract on Meat and Liver Antioxidant Parameters in Broilers.Antioxidants (Basel, Switzerland) · 2023Article
- Antioxidants in Oak (Antioxidants (Basel, Switzerland) · 2023Review
- Therapeutic potential ofFrontiers in pharmacology · 2023Article
- In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens.Foods (Basel, Switzerland) · 2022Article
- Starch-based composite foam for chicken meat packaging.Journal of food science and technology · 2022Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the current research was to examine lipid oxidation in chicken meat heated to different temperatures followed by refrigerator storage and the factors contributing to lipid oxidation. It showed that lipid oxidation was significantly promoted when meat was heated up to 70°C and stored for 2 and 4 D as measured by thiobarbituric acid reactive substance. The monounsaturated fatty acids and polyunsaturated fatty acids also decreased significantly (P < 0.05) with the increase of heating temperature. The liberation of nonheme iron and increase of hydroxyl radical were observed in heated chicken meat, and the activities of antioxidant enzymes was decreased considerably at higher temperatures. The changes of these prooxidants and antioxidants might constitute a possible mechanism for the stronger lipid oxidation in heated meat.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.