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EFFECTS OF MICROWAVE COOKING AND REFRIGERATED STORAGE OF MAIN BROILER PARTS ON LIPID OXIDATION IN CHICKEN MUSCLE AND SKIN.

Author(s) : PIKUL J., KUMMEROW F. A.

Type of article: Article

Summary

THE ABSOLUTE AMOUNT OF LIPID OXIDATION PRODUCTS IN CHICKEN MUSCLES AND SKIN AFTER MICROWAVE COOKING AND REFRIGERATED STORAGE WAS AFFECTED BY THE INITIAL LEVEL OF THOSE PRODUCTS IN THE RAW SAMPLES AND BY THE PARTICULAR CUT OF MEAT. COOKING THE DIFFERENT CUTS OF CHICKEN CARCASSES BY MICROWAVE SIGNIFICANTLY INCREASED THE AMOUNT OF MALONALDEHYDE (MA) AND LIPID-OXIDATION FLUORESCENT PRODUCTS (LOFP) IN THE AQUEOUS PHASE OF FOLCH-EXTRACTED MUSCLES AND SKIN AND IN THE ORGANIC PHASE OF FOLCH-EXTRACTED SKIN LIPIDS. REFRIGERATED STORAGE OF BROILER PARTS COOKED BY MICROWAVE PRODUCED SUBSTANTIAL AMOUNTS OF MA AND LOFP IN THE AQUEOUS PHASE OF THE FOLCH EXTRACTED SKIN ANDIN THE ORGANIC PHASE OF THE FOLCH-EXTRACTED LIPIDS FROM THE MUSCLES.

Details

  • Original title: EFFECTS OF MICROWAVE COOKING AND REFRIGERATED STORAGE OF MAIN BROILER PARTS ON LIPID OXIDATION IN CHICKEN MUSCLE AND SKIN.
  • Record ID : 1991-0703
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 69 - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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