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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Detaylı Bibliyografya
Yayımlandı:Lipids Health Dis
Asıl Yazarlar: Sohaib, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid, Imran, Muhammad, Imran, Ali, Hussain, Shahzad
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: BioMed Central 2017
Konular:
Research
Online Erişim: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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