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 | 2012-08-23T18:45:40Z | - |
dc.date.available | 2012-08-23T18:45:40Z | - |
dc.date.issued | 2004 | - |
dc.identifier.citation | Conchillo A, Ansorena D, Astiasarán I. Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken. J Sci Food Agric 2005;85(1):141-146. | es_ES |
dc.identifier.issn | 0022-5142 | - |
dc.identifier.uri | https://hdl.handle.net/10171/23069 | - |
dc.description.abstract | Raw and cooked chicken breasts were stored at −18 °C for 3 months under aerobic and vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol oxidation products) were studied. Raw samples showed low COP levels (4.60–7.40 µg g−1 fat), TBARS (thiobarbituric acid reactive substances) levels (0.01–0.03 mg kg−1) and peroxide values (not detected) under both aerobic and vacuum conditions. Cooked samples (grilled and roasted) showed TBARS levels of 0.36–0.99 mg kg−1 in aerobic conditions and 0.21–0.70 mg kg−1 in vacuum conditions, whilst peroxide levels reached 38–40 and 19–23 meq O2 kg−1 in samples stored under aerobic and vacuum conditions respectively. Total COP levels in grilled and roasted samples were 28.91 and 39.34 µg g−1 fat in aerobic packaging and 4.90 and 20.24 µ g g−1 fat in vacuum packaging respectively. Significant correlations were found between the lipid oxidation parameters and cholesterol oxidation indices. In general, TBARS were better correlated with total COP than with only 7-ketocholesterol. Vacuum packaging was particularly efficient in slowing down the oxidation process during frozen storage of cooked samples | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Wiley-Blackwell | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Chicken meat | es_ES |
dc.subject | TBARS | es_ES |
dc.subject | Oxysterol | es_ES |
dc.subject | Freezing | es_ES |
dc.subject | Vacuum packaging | es_ES |
dc.title | Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken | 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/10.1002/jsfa.1969 | es_ES |
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