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Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging

โœ Scribed by Shan Xiao; Wan Gang Zhang; Eun Joo Lee; Chang Wei Ma; Dong U. Ahn

Book ID
111406867
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
150 KB
Volume
76
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