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EFFECT OF COOKING AND STORAGE ON NEUTRAL LIPIDS IN BROILER AND QUAIL.

Author(s) : SHARMA N., KOWALE B. N., JOSHI H. B.

Type of article: Article

Summary

NEUTRAL LIPID COMPOSITION OF THE THIGH AND BREAST MUSCLES AND CHANGES IN NEUTRAL LIPIDS OF RAW AND COOKED BROILER AND QUAIL MEAT STORED AT 277 AND 263 K (4 AND -10 DEG C)WERE STUDIED. TOTAL GLYCERIDE CONTENT IN THE THIGH MUSCLE WAS SIGNIFICANTLY GREATER THAN IN THE BREAST MUSCLE IN THE TWO SPECIES. COOKING AND STORAGE CAUSED AN INCREASE IN THE TOTAL GLYCERIDE CONTENT IN THE THIGH AND BREAST MUSCLES. A SIGNIFICANT INCREASE OF MONO-AND DIGLYCERIDES AND A DECREASE OF TRIGLYCERIDES OCCURRED DURING COOKING AND STORAGE. CHANGES IN NEUTRAL LIPID AND ITS FRACTIONS WERE MORE AT 277 THAN AT 263 K.

Details

  • Original title: EFFECT OF COOKING AND STORAGE ON NEUTRAL LIPIDS IN BROILER AND QUAIL.
  • Record ID : 1982-1999
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci. Technol.
    vol. 19; n. 1; 1982.01-02; 7-10; 1 fig.; 4 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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