Abstract
One of the following treatments was given to red and white portions of chicken meat, respectively, before preparation of the freeze-dried materials; (a) no treatment, (b) antioxidant treatment, (c) antioxidant and soysauce treatment, and (d) antioxidant, soysauce and methylcellulose treatment. The freeze-dried meat was stored at higher temparature than usual (37°C) for several months.
Oxidative deterioration of fat in the samples was investigated by gas chromatographic analysis of the compositional changes of fatty acids in free state and neutral fat.
The deterioration degree of the sample meat during storage was traced with measurement of various chemical values of fat (acid, neutralization, iodine, saponification, peroxide and carbonyl values), with thiobarbituric acid test and with above mentioned gas chromatographic analysis. The results indicated that antioxidants, especially in combination with soysauce, were useful for storing freeze-dried chicken meat. Thus, it was proved that chicken meat containing considerable amount of unsaturated fatty acids was storable as long as seven months even at 37°C without significant changes in quality, if the meat was treated properly, for instance, with antioxidants and soysauce before freeze-drying. The interesting effect of soysauce on the stored meat may be interpreted as due to an antioxidative function of amino acid in it, and/or due to some of its functions concerning with sensary such as taste.
