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EFFECTS OF FROZEN STORAGE AND COOKING ON LIPID OXIDATION IN CHICKEN MEAT.

Author(s) : PIKUL J.

Type of article: Article

Summary

CHICKEN BREAST AND LEG MEAT SAMPLES, WHICH WERE FROZEN FOR 3 MONTHS OR 6 MONTHS AT 255 K (-18 DEG C) WERE COOKED IN MICROWAVE AND CONVECTION OVENS. AFTER 6 MONTHS STORAGE, MALONALDEHYDE IN FAT FROM MEAT SAMPLES INCREASED 2. 5 FOLD, WHILE THE FLUORESCENCE EXCITATION (360 NM) AND EMISSION (440 NM) SPECTRA INCREASED BY 34%. FAT FROM MEAT COOKED IN A CONVECTION OVEN AVERAGED 83% HIGHER MALONALDEHYDE CONCENTRATION AND 21% HIGHER FLUORESCENCE COMPARED TO LEVELS BEFORE COOKING. LEVELS OF LIPID OXIDATION PRODUCTS WERE NOT SIGNIFICANTLY DIFFERENT IN MICROWAVE COMPARED TO CONVECTION OVEN COOKING ; BUT CERTAIN SECONDARY FLUORESCENT PRODUCTS WERE HIGHER IN MEATS COOKED BY CONVECTION OVEN.

Details

  • Original title: EFFECTS OF FROZEN STORAGE AND COOKING ON LIPID OXIDATION IN CHICKEN MEAT.
  • Record ID : 1985-0623
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 3; 1984.05-06; 838-843; 2 fig.; 4 tabl.; 31 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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