Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1383-1390

  Sampaio, G R ^a   Saldanha, T ^b   Soares, R A M ^a   Torres, E A F S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Cooked; Lipid oxidation; Natural antioxidants; Refrigerated chicken meat

Indexed keywords

BUTYLATED HYDROXYTOLUENE; CHICKEN MEAT; CONJUGATED DIENES; COOKED; FREE CHOLESTEROLS; HEXANAL; LIPID OXIDATION; NATURAL ANTIOXIDANTS; OXIDATION PROCESS; QUANTITATIVE MEASUREMENT; REFRIGERATED STORAGES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CHOLESTEROL; FATTY ACIDS; MEATS; OLEFINS; OXIDATION; REFRIGERATION;

ANIMALS;

ALKADIENE; ANTIOXIDANT; CHOLESTEROL; FATTY ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACID;

ARTICLE; CHICKEN; COOKING; FREEZING; HONEY; LIPID OXIDATION; MEAT; OREGANO;

ANIMALS; ANTIOXIDANTS; CHICKENS; COOKING; FOOD PRESERVATION; HONEY; LIPIDS; MEAT; ORIGANUM; OXIDATION-REDUCTION; PLANT PREPARATIONS; REFRIGERATION; SALVIA OFFICINALIS;

ORIGANUM;

EID: 84865768811     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.103     Document Type: Article

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