Effect of Maillard reaction products on oxidation products in ground chicken breast

Meat Science

Volumn 90, Issue 2, 2012, Pages 352-360

  Miranda, L T ^a   Rakovski, C ^a   Were, L M ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Aldehydes; Chicken; Lipid oxidation; Maillard reaction products

Indexed keywords

CHICKEN; CHICKEN BREAST; LIPID OXIDATION; MAILLARD REACTION PRODUCTS; MULTIPLE LINEAR REGRESSION MODELS; OXIDATION PRODUCTS; SHELF LIFE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ALDEHYDES; AMINO ACIDS; GAS CHROMATOGRAPHY; GLUCOSE; GLYCOSYLATION; LINEAR REGRESSION; ORGANIC COMPOUNDS; OXIDATION; PH EFFECTS; REACTION PRODUCTS;

ANIMALS;

COLUMBA;

ALDEHYDE; ANTIOXIDANT; MELANOIDIN POLYMERS; POLYMER; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHICKEN; COLOR; FOOD PRESERVATION; GAS CHROMATOGRAPHY; GLYCATION; HEAT; LIPID METABOLISM; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; STATISTICAL MODEL;

ALDEHYDES; ANIMALS; ANTIOXIDANTS; CHICKENS; CHROMATOGRAPHY, GAS; COLOR; FOOD PRESERVATION; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LINEAR MODELS; LIPID METABOLISM; MAILLARD REACTION; MEAT; OXIDATION-REDUCTION; POLYMERS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 80555131201     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.022     Document Type: Article

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