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CHICKEN LIPID CHANGES DURING COOKING IN FRESH AND REUSED COOKING OIL

โœ Scribed by W. T. LEE; L. E. DAWSON

Book ID
108800323
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
644 KB
Volume
38
Category
Article
ISSN
0022-1147

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Frozen storage for 3 and 6 months either before cooking or after convection and microwave cooking substantially increased MDA concentrations in fat from meat. whereas cooking was more effective in generating fluorescent products. There were no significant differences in free MDA concentrations or TB