Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage.

ABSTRACT: This study investigated the relationship of lipid-protein oxidation with meat quality and volatile organic compounds in breast meat of Korean Woorimatdag No. 2 chicken (WRMD2) and commercial broiler (CB) under vacuum storage at -20 °C for 270 days. Frozen storage significantly affects lipid-protein oxidation, quality, and volatile profiles of chicken meat. WRMD2 exhibited a significantly higher degree of lipid oxidation than CB, as indicated by high levels of peroxide value, 2-thiobarbituric acid reactive substances, and p-anisidine value. However, WRMD2 was less susceptible to protein oxidation than CB, as demonstrated by the results of volatile basic nitrogen, carbonyl, and sulfhydryl assays. Lipid-protein oxidation was highly correlated with several meat quality and volatility indicator

SUBMITTER: Jung Y 

PROVIDER: S-EPMC12275104 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature