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Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

✍ Scribed by Tien Hoac; Charlotte Daun; Ursula Trafikowska; Josefin Zackrisson; Björn Åkesson

Book ID
116540894
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
134 KB
Volume
7
Category
Article
ISSN
1466-8564

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## Abstract The aim of the present study was to investigate the effect of heating time and oxygen availability on lipid oxidation during chill storage, using different step indicators, in a meat emulsion model. Lipid oxidation was measured by conjugated dienes, hydroperoxides and 2‐thiobarbituric