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Titolo:
Hydrolytic and oxidative changes in the lipids of chicken breast and thighmuscles during refrigerated storage
Autore:
Alasnier, C; Meynier, A; Viau, M; Gandemer, G;
Indirizzi:
INRA, Lab Nutr Lipid, F-21034 Dijon, France INRA Dijon France F-21034INRA, Lab Nutr Lipid, F-21034 Dijon, France INRA, Lab Etud Interact Mol Alimentaires, F-44316 Nantes 3, France INRA Nantes France 3 Interact Mol Alimentaires, F-44316 Nantes 3, France INRA, Ctr Poitou Charentes, F-866000 Lusignan, France INRA Lusignan France F-866000 oitou Charentes, F-866000 Lusignan, France
Titolo Testata:
JOURNAL OF FOOD SCIENCE
fascicolo: 1, volume: 65, anno: 2000,
pagine: 9 - 14
SICI:
0022-1147(200001/02)65:1<9:HAOCIT>2.0.ZU;2-W
Fonte:
ISI
Lingua:
ENG
Soggetto:
DRY-CURED HAM; BROILER MEAT; TURKEY MEAT; ACID METHOD; PHOSPHOLIPIDS; TISSUE; PEROXIDATION; STABILITY; QUALITY; LIPASE;
Keywords:
lipolysis; free fatty acids; oxidation; muscles; refrigerated storage;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
44
Recensione:
Indirizzi per estratti:
Indirizzo: Alasnier, C INRA, Lab Nutr Lipid, 17 Rue Sully,BV1540, F-21034 Dijon, France INRA 17 Rue Sully,BV1540 Dijon France F-21034 4 Dijon, France
Citazione:
C. Alasnier et al., "Hydrolytic and oxidative changes in the lipids of chicken breast and thighmuscles during refrigerated storage", J FOOD SCI, 65(1), 2000, pp. 9-14

Abstract

The changes in free fatty acid (FFA) amount and composition and in Thiobarbituric acid reactive substances (TBARS) were simultaneously determined in chicken breast and thigh muscles at intervals between 1 and 14 d of storageat 4 degrees C (1, 3, 7, 10, 14). The rates of lipid hydrolysis were fast in the first 3 d and then slowed until day 14; phospholipids showed the same pattern but hydrolysis of triacylglycerols was linear at least in thigh muscles. Oxidation increased linearly during storage. Thigh muscles contained 3 times more FFAs than breast muscles and 2 to 4 times less TBARS suggesting that lipolysis did not favor lipid oxidation although both increased concomitantly.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/11/20 alle ore 07:12:12