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Modifications hydrolytiques et oxydatives des lipides des muscles des blancs et des cuisses de poulet lors de l'entreposage frigorifique.

Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage.

Auteurs : ALASNIER C., MEYNIER A., VIAU M., et al.

Type d'article : Article

Résumé

The changes in free fatty acid (FFA) amount and composition and in thiobarbituric acid reactive substances (TBARS) were simultaneously determined in chicken breast and thigh muscles at intervals between 1 to 14 d of storage at 4 °C (1, 3, 7, 10, 14). The rates of lipid hydrolysis were fast in the first 3 d and then slowed until day 14; phospholipids showed the same pattern but hydrolysis of triacylglycerols was linear at least in thigh muscles. Oxidation increased linearly during storage. Thigh muscles contained 3 times more FFAs than breast muscles and 2 to 4 times less TBARS suggesting that lipolysis did not favor lipid oxidation.

Détails

  • Titre original : Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage.
  • Identifiant de la fiche : 2001-1468
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 1
  • Date d'édition : 01/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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