Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 7792-7801

  Bou, Ricard ^a   Codony, Rafael ^a   Baucells, Maria D ^b   Guardiola, Francesc ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

tocopherol supplementation; Fatty acid isomers; Oxidized sunflower oil; Se supplementation; Zn supplementation

Indexed keywords

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; DRUG DERIVATIVE; FATTY ACID; LIPID PEROXIDE; SUNFLOWER OIL; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE; VEGETABLE OIL;

ANIMAL; ARTICLE; CHICKEN; DIET; DIET SUPPLEMENTATION; FEMALE; HEAT; MEAT; ODOR; OXIDATION REDUCTION REACTION; SENSATION; TASTE;

ALPHA-TOCOPHEROL; ANIMALS; CHICKENS; DIET; DIETARY SUPPLEMENTS; FATTY ACIDS; FEMALE; HEAT; LIPID PEROXIDES; MEAT; ODORS; OXIDATION-REDUCTION; PLANT OILS; SENSATION; TASTE; THIOBARBITURATES;

ANIMALIA; GALLUS GALLUS; HELIANTHUS;

EID: 27144495453     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0507801     Document Type: Article

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