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Influence of fat content on oxidative stability of cooked chicken thigh patties during frozen storage.

Author(s) : ANG C. Y. W., YOUNG L. L.

Type of article: Article

Summary

Chicken thigh meat patties formulated to contain 5, 10, 15 and 20% fat were cooked to 73 deg C, packaged in styrofoam trays overwrapped with polyvinyl chloride film, and stored at -20 deg C for 0, 3, 6 and 9 months. Development of thiobarbituric substances was studied. Cooked chicken thigh meat patties containing up to 20% fat may be stored at -20 deg C for up to 6 months without changing lipid quality.

Details

  • Original title: Influence of fat content on oxidative stability of cooked chicken thigh patties during frozen storage.
  • Record ID : 1993-1459
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 71 - n. 10
  • Publication date: 1992/10
  • Document available for consultation in the library of the IIR headquarters only.

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