ShareTHE INFLUENCE OF PH ON LIPID OXIDATION IN COOKED MEATS FROM SEVERAL SPECIES.
Author(s) : TICHIVANGANA J. Z., MORRISSEY P. A.
Type of article: Article
Summary
THE THIOBARBITURIC ACID (TBA) TEST WAS USED TO ASSESS THE EFFECT OF PH IN THE RANGE 3.0 TO 9.0 ON LIPID OXIDATION IN MUSCLES FROM FISH, TURKEY, CHICKEN, PORK, BEEF AND LAMB, AND DURING SUBSEQUENT STORAGE AT 277 K (4 DEG C) FOR 48 H. IN ALL MUSCLES, TBA VALUES DECREASED WITH INCREASING PH TO A MINIMUM AT PH 7.0 BUT THEN INCREASED AT PH 9.0. A SIMILAR TREND WAS OBSERVED FOR THE STORED SAMPLES, ALTHOUGH TBA VALUES INCREASED PROGRESSIVELY AFTER 24 AND 48 H STORAGE AT EACH PH VALUE.
Details
- Original title: THE INFLUENCE OF PH ON LIPID OXIDATION IN COOKED MEATS FROM SEVERAL SPECIES.
- Record ID : 1986-2339
- Languages: English
- Source: Ir. J. Food Sci. Technol. - vol. 9 - n. 2
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
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