Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken
Conchillo, A. (Ana)
Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
- Publisher: Wiley-Blackwell
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), ...