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ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE.

Author(s) : IGENE J.

Type of article: Article

Summary

DEFATTED SAMPLES OF BEEF, CHICKEN BREAST AND THIGH WITH ADDED TRIGLYCERIDES, PHOSPHOLIPIDS AND LIPIDS, WERE STORED AT 255 K (-18 DEG C) FOR 8 MONTHS. TRIGLYCERIDES AND PHOSPHOLIPIDS CONTRIBUTE TO THE DEVELOPMENT OF RANCIDITY. THE EFFECT OF TRIGLYCERIDES DEPENDSON THEIR INSATURATION LEVEL AND ON STORAGE TIME. THE OXIDATION OF THE POLYUNSATURATED FATTY ACIDS OF PHOSPHOLIPIDS IS CORRELATED WITH RANCIDITY. (Bull. bibliogr. CDIUPA, FR., 14, N.10, OCT. 1980, 40 ; 147903.

Details

  • Original title: ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE.
  • Record ID : 1981-1233
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 5 - n. 4
  • Publication date: 1980

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