Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage

BACKGROUND: Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antiox...

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Publicado en:Lipids Health Dis
Autores principales: Sohaib, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid, Imran, Muhammad, Imran, Ali, Hussain, Shahzad
Formato: Artigo
Lenguaje:Inglês
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC5286778/
https://ncbi.nlm.nih.gov/pubmed/28143531
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-017-0426-5
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