<p>Different processing conditions, packaging and storage can affect the natural antioxidant protection of the egg. Thus, the objectives were: (a) To standardize a methodology able to evaluate in vitro antioxidant capacity of fresh and processed egg, (b) investigate the effect of pasteurization and spray on the oxidative stability of the lipid fraction of egg and (c) evaluate the antioxidant capacity and oxidative stability of fatty acids from whole egg pasteurized atomized, bottle of high density polyethylene, opaque, under nitrogen, at 5±2ºC for up to 90 days. The phosphomolybdenum method to measure the total antioxidant capacity of lipid fraction (CATL) Egg presented analytical adequacy, with a limit of quantification of 0.017 mg α-tocoferol/mL. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized egg atomized (OIPA) kept under ideal storage conditions considered stable in relation to hydration, CATL and TBARS. It is concluded that the method of phosphomolybdenum suitability presented analytical sufficient. Pasteurization did not affect any of the parameters evaluated, but the atomization caused significant decrease CATL, and elevated lipids, TBARS and 7-CETO. Was maintained hydration and stability of the lipid OIPA stored for 90 days at 5°C, indicating that the conditions for packaging and storage were effective. </p><p> </p><p>DOI: <a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/<span>10.14685/rebrapa.v4i1.</span><span>102</span></a></p><p><span><br /></span></p>
Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat
