Cargando…

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...

Descripción completa

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

Ejemplares similares

Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants
por: Arshad, Muhammad Sajid, et al.
Publicado: (2017)

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products
por: Anjum, Faqir Muhammad, et al.
Publicado: (2013)

Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties
por: Khalid, Anam, et al.
Publicado: (2021)

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat
por: Arshad, Muhammad Sajid, et al.
Publicado: (2013)

Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed
por: Sohaib, Muhammad, et al.
Publicado: (2012)

Ultrasound‐assisted extraction of guava and papaya leaves for the development of functional shrimp patties
por: Yaqoob, Zubda, et al.
Publicado: (2020)

Ruminant meat flavor influenced by different factors with special reference to fatty acids
por: Arshad, Muhammad Sajid, et al.
Publicado: (2018)

Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties
por: Sadiq, Anam, et al.
Publicado: (2023)

Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal
por: Imran, Muhammad, et al.
Publicado: (2015)

Bio-evaluation of functional date bars using rats as model organism against hypercholesterolemia
por: Arshad, Muhammad Sajid, et al.
Publicado: (2019)

Selective deposition of dietary α-Lipoic acid in mitochondrial fraction and its synergistic effect with α-Tocoperhol acetate on broiler meat oxidative stability
por: Parveen, Rashida, et al.
Publicado: (2013)

Supplementation of PUFA extracted from microalgae for the development of chicken patties
por: Dr, Sidra, et al.
Publicado: (2023)

Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
por: Khan, Muhammad Issa, et al.
Publicado: (2015)

Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies
por: Raza, Muhammad Qasim, et al.
Publicado: (2020)

Potential protective properties of flax lignan secoisolariciresinol diglucoside
por: Imran, Muhammad, et al.
Publicado: (2015)

Production of Bio-omega-3 eggs through the supplementation of extruded flaxseed meal in hen diet
por: Imran, Muhammad, et al.
Publicado: (2015)

Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant(−)based polyphenolic optimal extracts
por: Ali, Muhammad, et al.
Publicado: (2019)

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
por: Khan, Imran Taj, et al.
Publicado: (2020)

Lipid peroxidation diminishing perspective of isolated theaflavins and thearubigins from black tea in arginine induced renal malfunctional rats
por: Imran, Ali, et al.
Publicado: (2018)

Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage
por: Vargas-Sánchez, Rey David, et al.
Publicado: (2019)

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
por: Choe, Juhui, et al.
Publicado: (2018)

Formulation and biochemical evaluation of designer diet enriched with botanicals for bone health
por: Yasmeen, Ammara, et al.
Publicado: (2020)

Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity
por: Ali, Maha IK, et al.
Publicado: (2022)

Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets
por: Arshad, Muhammad Sajid, et al.
Publicado: (2022)

Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health
por: Duthie, Garry, et al.
Publicado: (2013)

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
por: Zahid, Ashrafuzzaman, et al.
Publicado: (2018)

Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation
por: Roobab, Ume, et al.
Publicado: (2023)

Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening
por: Batool, Maryam, et al.
Publicado: (2018)

Exploring the prophylactic role of soy isoflavones against polycystic ovarian syndrome
por: Manzar, Nishaf, et al.
Publicado: (2021)

Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties
por: Abdel-Naeem, Heba H.S., et al.
Publicado: (2022)

Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken Patties
por: Santos, Eva María, et al.
Publicado: (2022)

Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals
por: Khalid, Waseem, et al.
Publicado: (2022)

Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality
por: Sun, Xiao, et al.
Publicado: (2021)

Exploring the potential of black tea based flavonoids against hyperlipidemia related disorders
por: Imran, Ali, et al.
Publicado: (2018)

Photocatalysis and adsorption kinetics of azo dyes by nanoparticles of nickel oxide and copper oxide and their nanocomposite in an aqueous medium
por: Ahsan, Hajra, et al.
Publicado: (2022)

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage
por: Al-Hijazeen, Marwan, et al.
Publicado: (2016)

Molybdenum Supply Alleviates the Cadmium Toxicity in Fragrant Rice by Modulating Oxidative Stress and Antioxidant Gene Expression
por: Imran, Muhammad, et al.
Publicado: (2020)

Potential preventive and protective perspectives of different spice powders and their mixtures in rat model
por: Hameed, Saleeha, et al.
Publicado: (2020)

Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk
por: Khan, Imran Taj, et al.
Publicado: (2017)

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review
por: Ikram, Ali, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_m3glrci0juc7avsud49aaokhbm