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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Vydáno v:Lipids Health Dis
Hlavní autoři: Sohaib, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid, Imran, Muhammad, Imran, Ali, Hussain, Shahzad
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2017
Témata:
Research
On-line přístup: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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