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Lipid oxidation in chicken as affected by cooking and frozen storage.

Author(s) : ABDEL-KADER Z. M.

Type of article: Article

Summary

Two methods of assessing the development of rancidity in fresh, frozen or cooked chicken. Fresh chicken meat was frozen for 3 or 6 months at -18 deg C, then cooked in a convection or microwave oven. Cold storage before or after cooking increased the concentration of malondialdehyde of meats, whereas cooking promoted the formation of fluorescent compounds in aqueous and organic phases of Folch extracts obtained from the meat.

Details

  • Original title: Lipid oxidation in chicken as affected by cooking and frozen storage.
  • Record ID : 1997-1640
  • Languages: English
  • Source: Nahrung - vol. 40 - n. 1
  • Publication date: 1996

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