Share

IMPROVED DETERMINATION OF LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT AFTER FROZEN STORAGE AND COOKING.

Author(s) : PIKUL J., LESZCZYNSKI D., KUMMEROW F.

Type of article: Article

Summary

THE EFFECTS OF 3 AND 6 MONTHS OF FROZEN STORAGE, AND THE EFFECTS OF COOKING IN BOTH MICROWAVE AND CONVENTIONAL OVENS, ON LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT WERE STUDIED. AFTER 3 MONTHS THE MALONALDEHYDE CONTENT IN BREAST AND LEG FAT AS MEASURED BY TBA ASSAYINCREASED 28 AND 25%, RESPECTIVELY ; BUT AFTER 6 MONTHS, FAT FROM BREAST AND LEG MEAT WERE 73 AND 60% HIGHER THAN INITIAL FRESH VALUES. FROZEN STORAGE ALSO RESULTED IN HIGHER FLUORESCENCE WHICH INCREASED 84% IN FAT FROM BREAST AND 54% IN FAT FROM LEG AFTER 6 MONTHS. AFTER COOKING, THE CONCENTRATIONS OF MALONALDEHYDE IN FAT FROM BREAST AND LEG WERE 31 AND 39% HIGHER RESPECTIVELY. THE CONCENTRATION OF FLUORESCENT PRODUCTS INCREASED APPROXIMATELY 10%.

Details

  • Original title: IMPROVED DETERMINATION OF LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT AFTER FROZEN STORAGE AND COOKING.
  • Record ID : 1989-0617
  • Languages: German
  • Source: Fleischwirtschaft - vol. 68 - n. 7
  • Publication date: 1988/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing