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The Effect of Oxidizing and Reducing Aging Media on the Tenderness of Excised Chicken Muscle

✍ Scribed by DANIEL CHAJUSS; JOHN V. SPENCER

Book ID
108795772
Publisher
Institute of Food Technologists
Year
1962
Tongue
English
Weight
218 KB
Volume
27
Category
Article
ISSN
0022-1147

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## Abstract During deep‐fat frying of chicken muscle in sunflower seed oil the content of thermolabile hydroperoxides reaches a value of about 5 mmole/kg while the amount of benzidine‐active substances depends on the original amount of hydroperoxides in frying oil. Oxidation products in frying oil