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LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT AFTER SEQUENTIAL TREATMENTS OF FROZEN STORAGE, COOKING, REFRIGERATED STORAGE AND REHEATING.

Author(s) : PIKUL J.

Type of article: Article

Summary

RANCIDITY IN FRESH AND PROCESSED CHICKEN BREAST AND LEG MEAT WAS EVALUATED BY MEASURING MALONDIALDEHYDE (MDA) IN FAT AND BY MEASURING THE RELATIVE FLUORESCENT PRODUCTS OF ORGANIC AND AQUEOUS LAYERS FROM FOLCH EXTRACTED MEAT. FRESH MEAT WAS TREATED SEQUENTIALLY WITH COMMON HOUSEHOLD MEAT PROCESSING TECHNIQUES, INCLUDING: FROZEN STORAGE, COOKING (BOTH MICROWAVE AND CONVECTION), REFRIGERATED STORAGE, AND REHEATING. FAT FROM FRESH BREAST MEAT CONTAINED DOUBLE THE CONCENTRATIONS OF FREE MDA AND FLUORESCENT PRODUCTS THAN FAT FROM LEG MEAT. FROZEN STORAGE FOR 3 AND 6 MONTHS BEFORE COOKING AND REFRIGERATED STORAGE AFTER COOKING SUBSTANTIALLY INCREASED MDA CONCENTRATIONS WHEREAS COOKING AND REHEATING TREATMENTS WERE MORE EFFECTIVE IN GENERATING FLUORESCENT PRODUCTS.

Details

  • Original title: LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT AFTER SEQUENTIAL TREATMENTS OF FROZEN STORAGE, COOKING, REFRIGERATED STORAGE AND REHEATING.
  • Record ID : 1985-1130
  • Languages: English
  • Source: J. Food Technol. - vol. 19 - n. 5
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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