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. 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. 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). The results suggested that appropriate use of dietary supplementation of antioxidants in combination with packaging could minimize lipid oxidation in chicken breast rolls.