Antioxidant Effects of BHA on Prepared Chicken Breast Strips during Cold Storage
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Abstract:
Butylated hydroxyanisole (BHA) with different concentrations was added to chicken breast strips. The chicken breast strips were stored at -18℃ and their peroxide value, acid value and thiobarbituric acid were measured to evaluate the antioxidation effects of BHA . The results showed that with the extension of storage time, acid value of the chicken breast strips firstly decreased and then increased, while TBA value continuously increased. No obvious trend in the peroxide value changes was found, which went up and down during storage. Significant decrease in the peroxide value (except for the sample stored for 45 days ) and TBA value of the chicken breast strips were found with the increase of BHA concentration, However, little effect of BHA on the acid value of the strips were found. The best concentration of BHA was determined as 0.15g/kg, with which the best antioxidant effect on the chicken bresast strips can be reached.
