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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Detalles Bibliográficos
Publicado en:Lipids Health Dis
Main Authors: Sohaib, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid, Imran, Muhammad, Imran, Ali, Hussain, Shahzad
Formato: Artigo
Idioma:Inglês
Publicado: BioMed Central 2017
Assuntos:
Research
Acceso en liña: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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