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Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E.

Author(s) : MIELNIK M. B., HERSTAD O., LEA P., et al.

Type of article: Article

Summary

The effects of diets containing fish meal (0 or 4%) and vitamin E (60 or 200 mg/kg) and the processing effect of marinating with sodium citrate (0.24 or 0.48%) or ascorbate (0.31 or 0.62%) have been studied to test the hypothesis that oxidative stability of frozen stored chicken thighs can be improved by such treatments. A trained sensory panel assessed the samples after storage at -25 °C for 1 week, 3 and 6 months. Action of the various diets on parameters like rancidity and flavour is studied.

Details

  • Original title: Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E.
  • Record ID : 2002-2021
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 37 - n. 1
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

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