Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin

Skin (SK) and abdominal fat (AF) are by-products that are abundantly produced in poultry slaughterhouses. Skin is used in meat products, especially in sausages, but its use is related to microbiological contamination and susceptibility to oxidation. The aim of the present study was to evaluate the e...

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Detalles Bibliográficos
Autores principales: Santos, Miriane M.F., Lima, Darlinne A.S., Madruga, Marta S., Silva, Fábio A.P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587821/
https://www.ncbi.nlm.nih.gov/pubmed/32111338
http://dx.doi.org/10.1016/j.psj.2019.11.027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587821/
https://www.ncbi.nlm.nih.gov/pubmed/32111338
http://dx.doi.org/10.1016/j.psj.2019.11.027

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