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Water activity and temperature effects on lipid oxidation in muscle fibers.

Author(s) : ARELY-PRADO L., TAYLOR A. J.

Type of article: Article

Summary

Application of fluorimetry to the study of oxidation in lipids during storage of muscular pork fibres at -20, 4, 20 et 80 deg C, and to water activity of 0.96-0.70. At -20 deg C no variation in fluorescence was detected. At 4 and 20 deg C, fluorescence rises during the first days, then falls. Rancidity is not always detected by fluorimetry.

Details

  • Original title: Water activity and temperature effects on lipid oxidation in muscle fibers.
  • Record ID : 1997-1636
  • Languages: English
  • Source: J. Muscle Foods - vol. 6 - n. 4
  • Publication date: 1995

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