Lipid oxidation was monitored as TB

Lipid oxidation was monitored as TBARs throughout the storage period of 25 days at the surface (S) and the inner part (I) of the chicken breast patties packaged in standard packaging (control,C) or in antioxidant active packaging (AP), and HP treated (800 MPa, 10 min) (Fig. 1). The initial levels of oxidation at day 1 can be divided according to decreasing oxidation level:
CS > CI = APS > API (>means significant (p < 0.05) difference between the groups, whereas, = means no mutual difference between groups), though, the TBARS values are rather low. Packaging without or with antioxidant film changed the order of the oxidation levels of chicken breast patties during the subsequent chill storage

(day 3) into CS > APS = API = CI, indicating low levels of oxidation.Remarkably, the level of lipid oxidation in the surface of the patties packed without antioxidant (CS) was significantly higher than the rest of samples throughout the storage period. Contrary, it was also observed that the level of lipid oxidation in the inner part in the active packaging (API) tended to be lower than in the control patties.At day 25 the oxidation levels were statistically grouped into
(decreasing order): CS > CI = APS > API. The observed decrease in the level of lipid oxidation for the control-surface part at the end of storage can be explained by a decomposition of the secondary lipid oxidation products and by binding of those to the meat proteins