Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
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- 作者：Muhammad Sohaib ; Faqir Muhammad Anjum…
- 关键词：Antioxidants ; Quercetin dihydrate ; Volatiles ; Hexanal ; TBARS ; Total carbonyls ; Storability
- 刊名：Lipids in Health and Disease
- 出版年：2017
- 出版时间：December 2017
- 年：2017
- 卷：16
- 期：1
- 全文大小：690KB
- 刊物主题：Lipidology; Medical Biochemistry; Clinical Nutrition;
- 出版者：BioMed Central
- ISSN：1476-511X
- 卷排序：16
文摘
BackgroundChicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties.