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CHANGES IN THE FATTY ACID COMPOSITION OF DIETETIC READY-TO-COOK CHICKEN MEAT PRODUCTS DURING FROZEN STORAGE.

Author(s) : MITEVA E., BAKALIVANOVA T.

Type of article: Article

Summary

THESE MEAT PRODUCTS INCLUDING CHICKEN THIGH OR BREAST HAVE A HIGH UNSATURATED FATTY ACID CONTENT. AFTER 1 TO 4 MONTH STORAGE AT 255 K (-18 DEG C) NO SIGNIFICANT CHANGE WAS OBSERVED IN THE FATTY ACID PROFILE. CHANGES OCCUR IN LINOLEIC, LINOLENIC AND PALMITOLEIC ACIDS, BUT THE UNSATURATED/SATURATED FATTY ACID RATIO REMAINS HIGH. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-231654.

Details

  • Original title: CHANGES IN THE FATTY ACID COMPOSITION OF DIETETIC READY-TO-COOK CHICKEN MEAT PRODUCTS DURING FROZEN STORAGE.
  • Record ID : 1988-1924
  • Languages: English
  • Source: Nahrung - vol. 31 - n. 10
  • Publication date: 1987

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