EFFECTS OF FROZEN STORAGE AND COOKING ON LIPID OXIDATION IN CHICKEN MEAT

被引：50

作者：

PIKUL, J

LESZCZYNSKI, DE

BECHTEL, PJ

KUMMEROW, FA

机构：

[1] HARLAN E MOORE HEART RES FDN,CHAMPAIGN,IL 62820

[2] AGR UNIV POZNAN,DEPT FOOD SCI & TECHNOL,PL-60624 POZNAN,POLAND

[3] UNIV ILLINOIS,DEPT ANIM SCI,URBANA,IL 61801

[4] UNIV ILLINOIS,DEPT FOOD SCI,BURNSIDES RES LAB,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13224.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：838 / 843

页数：6

共 50 条

[1] Lipid oxidation in chicken as affected by cooking and frozen storage
AbdelKader, ZM
[J]. NAHRUNG-FOOD, 1996, 40 (01): : 21 - 24
[2] IMPROVED DETERMINATION OF LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT AFTER FROZEN STORAGE AND COOKING
PIKUL, J
LESZCZYNSKI, D
KUMMEROW, F
[J]. FLEISCHWIRTSCHAFT, 1988, 68 (07): : 921 - 925
[3] LIPID OXIDATION IN CHICKEN BREAST AND LEG MEAT AFTER SEQUENTIAL TREATMENTS OF FROZEN STORAGE, COOKING, REFRIGERATED STORAGE AND REHEATING
PIKUL, J
LESZCZYNSKI, DE
NIEWIAROWICZ, A
KUMMEROW, FA
[J]. JOURNAL OF FOOD TECHNOLOGY, 1984, 19 (05): : 575 - 584
[4] Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat
Soyer, Ayla
Ozalp, Berna
Dalmis, Ulku
Bilgin, Volkan
[J]. FOOD CHEMISTRY, 2010, 120 (04) : 1025 - 1030
[5] OXIDATION-PRODUCTS IN CHICKEN MEAT AFTER FROZEN STORAGE, MICROWAVE AND CONVECTION OVEN COOKING, REFRIGERATED STORAGE, AND REHEATING
PIKUL, J
LESZCZYNSKI, DE
KUMMEROW, FA
[J]. POULTRY SCIENCE, 1985, 64 (01) : 93 - 100
[6] CHOLESTEROL OXIDATION IN MEAT-PRODUCTS DURING COOKING AND FROZEN STORAGE
PIE, JE
SPAHIS, K
SEILLAN, C
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (02) : 250 - 254
[7] EFFECTS OF MICROWAVE COOKING AND REFRIGERATED STORAGE OF MAIN BROILER PARTS ON LIPID OXIDATION IN CHICKEN MUSCLE AND SKIN
PIKUL, J
KUMMEROW, FA
[J]. POULTRY SCIENCE, 1990, 69 (05) : 833 - 844
[8] Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat
Rao, VK
Kowale, BN
Babu, NP
Bisht, GS
[J]. MEAT SCIENCE, 1996, 43 (02) : 179 - 185
[9] LIPID OXIDATION AND COLOR STABILITY IN RESTRUCTURED MEAT SYSTEMS DURING FROZEN STORAGE
AKAMITTATH, JG
BREKKE, CJ
SCHANUS, EG
[J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (06) : 1513 - 1517
[10] PHOSPHOLIPID CHANGES AND LIPID OXIDATION DURING COOKING AND FROZEN STORAGE OF RAW GROUND BEEF
KELLER, JD
KINSELLA, JE
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (07) : 1200 - 1204

← 1 2 3 4 5 →