Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants

A kinetic model was employed in order to describe phytic acid (PA) and alpha-tocopherol (AT) antioxidant activity during the induction phase of refrigerated ground chicken meat lipid oxidation. An empirical model was used to evaluate these interactions based on Response Surface Methodology. The analyzed factors were 0.0–184.80 g of PA/100 kg of product and 0.0–40.00 g of AT/100 kg of product. Lipid oxidation was monitored as mg TBARS/kg of sample. The best conditions described by the models in sample stored for 96 h at 4°C to inhibit lipid oxidation were a combination of 69.01 g of PA and 19.07 g of AT in 100 kg of ground poultry meat.