The aim of the current research was to examine lipid oxidation in chicken meat heated to different temperatures followed by refrigerator storage and the factors contributing to lipid oxidation. It showed that lipid oxidation was significantly promoted when meat was heated up to 70°C and stored for 2 and 4 D as measured by thiobarbituric acid reactive substance. The monounsaturated fatty acids and polyunsaturated fatty acids also decreased significantly (P < 0.05) with the increase of heating temperature. The liberation of nonheme iron and increase of hydroxyl radical were observed in heated chicken meat, and the activities of antioxidant enzymes was decreased considerably at higher temperatures. The changes of these prooxidants and antioxidants might constitute a possible mechanism for the stronger lipid oxidation in heated meat.

中文翻译：

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鸡肉加热引起的脂质氧化及其与氧化剂和抗氧化酶活性的关系。

当前研究的目的是检查加热至不同温度的鸡肉中的脂质氧化，然后冷藏保存，以及导致脂质氧化的因素。结果表明，将肉加热到70°C并储存2 D和4 D（根据硫代巴比妥酸反应性物质测得）时，脂质氧化作用显着促进。随着加热温度的升高，单不饱和脂肪酸和多不饱和脂肪酸也显着降低（P <0.05）。在加热的鸡肉中观察到非血红素铁的释放和羟基自由基的增加，并且在较高的温度下抗氧化酶的活性大大降低。这些前氧化剂和抗氧化剂的变化可能是加热肉类中较强的脂质氧化的可能机制。