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LIPID DEGRADATION IN TURKEY BREAST MEAT DURING COOKING AND STORAGE.

Author(s) : SALIH A. M.

Type of article: Article

Summary

COMPOSITIONAL CHANGES OF NEUTRAL LIPIDS AND PHOSPHOLIPIDS (PL) DURING FROZEN STORAGE WERE EVALUATED ON RAW AND COOKED TURKEY BREAST MEAT. THE CONCENTRATION OF PHOSPHATIDYL ETHA-NOLAMINE (PE) AND PHOSPHATIDYL CHOLINE (PC) DECREASED AFTER COOKING AND DURING FROZEN STORAGE AT 248 K (-25 DEG C) FOR1, 3, 6 AND 12 MONTHS. FATTY ACID COMPOSITION OF THE PL FRACTION OF TURKEY BREAST CONTAINING DIVALENT CATIONS, SALTS, AND ANTIBIOTIC WAS NOT SIGNIFICANTLY DIFFERENT FROM THAT OF THE CONTROL. THE PROPORTIONS OF PE AND PC DECREASED SIGNIFICANTLY DURING FROZEN STORAGE.

Details

  • Original title: LIPID DEGRADATION IN TURKEY BREAST MEAT DURING COOKING AND STORAGE.
  • Record ID : 1990-0673
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 68 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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