Effects of antimicrobial addition on lipid oxidation of rendered chicken fat

This study evaluated the effects of antimicrobial acidulant addition on lipid oxidation of rendered chicken fat. Chicken fat was untreated (control) or treated with either sodium bisulfate (SBS) or lactic acid (LA) at 0.5% w/w and incubated for 6 wk at 40 °C. Peroxide value (PV), p-anisidine value (...

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Detalles Bibliográficos
Autores principales: Dhakal, Janak, Holt, Dalton, Aldrich, Charles G, Knueven, Carl
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Feeds
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8882253/
https://www.ncbi.nlm.nih.gov/pubmed/35233512
http://dx.doi.org/10.1093/tas/txac011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8882253/
https://www.ncbi.nlm.nih.gov/pubmed/35233512
http://dx.doi.org/10.1093/tas/txac011

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