This study was conducted to evaluate the effect of immersion chilling of broiler chicken carcasses in tap water (TAP) or TAP containing 50 ppm of monochloramine (MON) with respect to chloroform formation, total chlorine content, 2-thiobarbituric acid (TBA) values, and fatty acid profiles. Ten broiler chicken carcasses were chilled in TAP or MON for 6 h. After exposure, the carcasses were removed and cut in half along the median plane into right and left halves. After roasting the left halves, samples of the breast, thigh, and skin (with fat) were collected, subjected to fatty acid profiling, and assayed for chloroform, total chlorine, and TBA. The uncooked right halves of each carcass were stored at 4°C for 10 days and then roasted. After roasting these right halves, samples of breast, thigh, and skin (with fat) were collected from each carcass half, subjected to fatty acid profiling, and assayed for chloroform, total chlorine, and TBA. There were no statistical differences between TAP- and MON-treated fresh or stored products with regard to chloroform levels, total chlorine content, TBA values, or fatty acid profiles.
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Research Article|
April 01 2006
Effect of Immersion Chilling of Broiler Chicken Carcasses in Monochloramine on Lipid Oxidation and Halogenated Residual Compound Formation
STEPHEN P. AXTELL;
STEPHEN P. AXTELL
*
1Zentox Corporation, 310-G Ed Wright Lane, Newport News, Virginia 23606
* Author for correspondence. Tel: 757-369-9870; Fax: 757-369-9871; E-mail: saxtell@zentox.com.
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SCOTT M. RUSSELL;
SCOTT M. RUSSELL
2Department of Poultry Science, The University of Georgia, Athens, Georgia 30602-2772, USA
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ELLIOT BERMAN
ELLIOT BERMAN
1Zentox Corporation, 310-G Ed Wright Lane, Newport News, Virginia 23606
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J Food Prot (2006) 69 (4): 907–911.
Article history
Received:
June 13 2005
Accepted:
December 11 2005
Citation
STEPHEN P. AXTELL, SCOTT M. RUSSELL, ELLIOT BERMAN; Effect of Immersion Chilling of Broiler Chicken Carcasses in Monochloramine on Lipid Oxidation and Halogenated Residual Compound Formation. J Food Prot 1 April 2006; 69 (4): 907–911. doi: https://doi.org/10.4315/0362-028X-69.4.907
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