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Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation.

Author(s) : KANATT S. R., PAUL P., D'SOUZA S. F., THOMAS P.

Type of article: Article

Summary

TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants resulted in retardation of oxidative rancidity. Results are different for meat treated with antioxidants prior or after irradiation. Evolution of free fatty acid values and of triacylglycerol content are studied and correlated. Irradiated meats were acceptable after four weeks of storage.

Details

  • Original title: Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation.
  • Record ID : 1999-1741
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 2
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

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