Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Food Chemistry

Volumn 120, Issue 4, 2010, Pages 1025-1030

  Soyer, Ayla ^a   Özalp, Berna ^a   Dalmiş, Ülkü ^a   Bilgin, Volkan ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Chicken meat; Freezing temperature; Frozen storage duration; Lipid oxidation; Protein oxidation

Indexed keywords

CARBONYL DERIVATIVE; PHOSPHOLIPID;

ARTICLE; CHICKEN MEAT; CRYOPRESERVATION; FOOD ANALYSIS; LIPID OXIDATION; NONHUMAN; OXIDATION; PROTEIN INTERACTION; PROTEIN OXIDATION; TEMPERATURE SENSITIVITY;

EID: 74849117269     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.042     Document Type: Article

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