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Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat

✍ Scribed by JAN PIKUL; DENNIS E. LESZCZYNSKI; PETER J. BECHTEL; FRED A. KUMMEROW

Book ID
108810555
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
806 KB
Volume
49
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Lipid oxidation in chicken as affected b
Lipid oxidation in chicken as affected by cooking and frozen storage
✍ Abdel-Kader, Z. M. πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 434 KB

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