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Oxydation des lipides dans le porc cuit selon la teneur en vitamine E, la cuisson et les conditions d'entreposage.

Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions.

Auteurs : KINGSTON E. R., MONAHAN F. J., BUCKLEY D. J., LYNCH P. B.

Type d'article : Article

Résumé

Oxidative stability following cooking was higher in pork with a higher vitamin E level, cooked at lower cooking temperature, cooked for a shorter time, cooked at a faster cooking rate or stored in vacuum packs. Interactions were observed between the effects of muscle vitamin E level, cooking conditions and packaging on lipid oxidation. Adopting more than one of these approaches to minimize lipid oxidation was more effective than adopting a single approach.

Détails

  • Titre original : Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions.
  • Identifiant de la fiche : 1999-3708
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 63 - n. 3
  • Date d'édition : 05/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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