Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage

BACKGROUND: Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antiox...

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Detalles Bibliográficos
Autores principales: Sohaib, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid, Imran, Muhammad, Imran, Ali, Hussain, Shahzad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5286778/
https://www.ncbi.nlm.nih.gov/pubmed/28143531
http://dx.doi.org/10.1186/s12944-017-0426-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5286778/
https://www.ncbi.nlm.nih.gov/pubmed/28143531
http://dx.doi.org/10.1186/s12944-017-0426-5

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