Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

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Conchillo, A. (Ana) ; Ansorena, D. (Diana) ; Astiasarán, I. (Iciar) (2004)
  • Publisher: Wiley-Blackwell
  • Related identifiers: doi: 10.1002/jsfa.1969
  • Subject: Chicken meat | TBARS | Oxysterol | Freezing | Vacuum packaging

Raw and cooked chicken breasts were stored at −18 °C for 3 months under aerobic and vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol oxidation products) were studied. Raw samples showed low COP levels (4.60–7.40 µg g−1 fat), ... View more
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