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LIPID OXIDATION IN CHICKEN MUSCLES AND SKIN AFTER ROASTING AND REFRIGERATED STORAGE OF MAIN BROILER PARTS.

Author(s) : PIKUL J., KUMMEROW F. A.

Type of article: Article

Summary

THE MUSCLES AND ATTACHED SKIN OF FRESH CHICKEN BROILER PARTS, WHICH WERE ROASTED IN A CONVECTION OVEN AND SUBSEQUENTLY KEPT AT 277 K (4 DEG C) FOR 4 DAYS WERE ANALYZED FOR LIPID OXIDATION PRODUCTS. ROASTING AND REFRIGERATED STORAGE SIGNIFICANTLY INCREASED THE AMOUNT OF MALONALDEHYDE, LIPID OXIDATION FLUORESCENCE PRODUCTS INCREASED IN THE AQUEOUS PHASE AND, AFTER REFRIGERATED STORAGE, IN THE ORGANIC PHASE OF FOLCH EXTRACTED MUSCLES AND SKIN.

Details

  • Original title: LIPID OXIDATION IN CHICKEN MUSCLES AND SKIN AFTER ROASTING AND REFRIGERATED STORAGE OF MAIN BROILER PARTS.
  • Record ID : 1991-0702
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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