Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Conchillo, A. (Ana) | - |
dc.creator | Ansorena-Artieda, D. (Diana) | - |
dc.creator | Astiasarán, I. (Iciar) | - |
dc.date.accessioned | 2012-08-06T12:44:53Z | - |
dc.date.available | 2012-08-06T12:44:53Z | - |
dc.date.issued | 2005 | - |
dc.identifier.citation | Conchillo A, Ansorena D, Astiasarán I. Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation. Eur food res technol 2005;221(5):592-596. | es_ES |
dc.identifier.issn | 1438-2377 | - |
dc.identifier.uri | https://hdl.handle.net/10171/23012 | - |
dc.description.abstract | Slices of chicken breast were subjected to microwave heating (750 W, 3 min) and further storage in different conditions (refrigeration at 4 °C and freezing at −18 °C combined with aerobic, vacuum, and modified atmosphere packaging). Evaluation of the intensity of the oxidation process was carried out. A 16-fold increment in the amount of cholesterol oxidation products (COP) was found as a consequence of microwave cooking (45.86 μg/g lipid after microwave and 2.88 μg/g lipid in raw samples). 7-ketocholesterol was the most affected COP by microwave, accounting for a 25% of the total COP. Storage of microwaved samples under aerobic refrigeration led to the highest oxidation status with the following values: peroxide 19.41 meqO2/kg lipid, TBA 0.32 ppm and COP 123.50 μg/g lipid. MAP refrigerated samples showed 50.94 μg/g lipid of total COP, an amount slightly higher than in vacuum conditions (46.81 μg/g lipid). Under frozen storage MAP and vacuum samples showed the lowest amounts of total COP (29.76 and 39.28 μg/g lipid, respectively). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Springer | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Cholesterol | es_ES |
dc.subject | COP | es_ES |
dc.subject | Modified atmosphere packaging | es_ES |
dc.subject | Vacuum | es_ES |
dc.subject | Refrigeration | es_ES |
dc.subject | Freezing | es_ES |
dc.title | Use of microwave in chicken breast and application of different storage conditions: consequences on oxidation | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.type.driver | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1007/s00217-005-0077-z | es_ES |
Files in This Item:
Statistics and impact
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.