Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage

Meat Science

Volumn 60, Issue 2, 2002, Pages 161-167

  Jeun Horng, Lin ^a   Yuan Hui, Lin ^b   Chun Chin, Kuo ^c  

^a SHIH CHIEN UNIVERSITY   (Taiwan)

^b CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

^c TUNGHAI UNIVERSITY   (Taiwan)

Author keywords

Chicken; Fish oil; Frankfurters; Lipid oxidation; n 3 Polyunsaturated fatty acids

Indexed keywords

CHICKEN; FISH OIL; FRANKFURTERS; LIPID OXIDATION; POLYUNSATURATED FATTY ACIDS;

CALCIUM COMPOUNDS; FATTY ACIDS; LIPIDS; MOISTURE; NUTRITION; OXIDATION; PH EFFECTS; PROTEINS; SOLUTIONS; VACUUM APPLICATIONS;

MEATS;

FRAXINUS; GALLUS GALLUS;

EID: 0036133448     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00118-8     Document Type: Article

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