Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10 ppm TA, and (5) 5 ppm butylated hydroxyanisol...

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Detalles Bibliográficos
Autores principales: Al-Hijazeen, Marwan, Lee, Eun Joo, Mendonca, Aubrey, Ahn, Dong Uk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4931540/
https://www.ncbi.nlm.nih.gov/pubmed/27304971
http://dx.doi.org/10.3390/antiox5020019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4931540/
https://www.ncbi.nlm.nih.gov/pubmed/27304971
http://dx.doi.org/10.3390/antiox5020019

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