Partager

Peroxydation lipidique de viande de poulet pendant l'entreposage frigorifique : effets des antioxydants et l'irradiation ionisante à faible dose.

Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation.

Auteurs : KANATT S. R., PAUL P., D'SOUZA S. F., THOMAS P.

Type d'article : Article

Résumé

TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants resulted in retardation of oxidative rancidity. Results are different for meat treated with antioxidants prior or after irradiation. Evolution of free fatty acid values and of triacylglycerol content are studied and correlated. Irradiated meats were acceptable after four weeks of storage.

Détails

  • Titre original : Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation.
  • Identifiant de la fiche : 1999-1741
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 63 - n. 2
  • Date d'édition : 03/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (6)
Voir la source

Indexation