Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 88-93

  Hoac, Tien ^a   Daun, Charlotte ^a   Trafikowska, Ursula ^a   Zackrisson, Josefin ^a   Åkesson, Björn ^a  

^a LUND INSTITUTE OF TECHNOLOGY   (Sweden)

Author keywords

Chicken; Duck; Glutathione peroxidase; Heat treatment; Lipid oxidation; TBARS

Indexed keywords

CARBOXYLIC ACIDS; HEAT TREATMENT; MUSCLE; OXIDATION; THERMAL EFFECTS;

CHICKEN; DUCK; GLUTATHIONE PEROXIDASE; LIPID OXIDATION; TBARS;

LIPIDS;

EID: 33646262324     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.10.001     Document Type: Article

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