Action of different agents on lipid oxidation of mechanically deboned chicken meat
ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mechanically deboned chicken meat.] Ação de diferentes agentes sobre a oxidação lipídica de carne mecanicamente separada de frango. Revista Brasileira de Medicina Veterinária, 36(4):383-388, 2014. Un...
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| Format: | Article |
| Language: | English |
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Sociedade de Medicina Veterinária do Estado do Rio de Janeiro
2014-12-01
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| Series: | Brazilian Journal of Veterinary Medicine |
| Online Access: | http://rbmv.org/index.php/BJVM/article/view/539 |
| _version_ | 1831775788668551168 |
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| author | Juliana Bigolin Cleusa Inês Weber Alexandre da Trindade Alfaro |
| author_facet | Juliana Bigolin Cleusa Inês Weber Alexandre da Trindade Alfaro |
| author_sort | Juliana Bigolin |
| collection | DOAJ |
| description | ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mechanically deboned chicken meat.] Ação de diferentes agentes sobre a oxidação lipídica de carne mecanicamente separada de frango. Revista Brasileira de Medicina Veterinária, 36(4):383-388, 2014. Universidade Tecnológica Federal do Paraná, Campus Francisco Beltrão, Linha Santa Bárbara s/n, Caixa postal 135, Francisco Beltrão, PR 85601-970, Brasil. E-mail: alexandre@utfpr.edu.br The study evaluated the effect of sodium chloride (1, 5%), sodium erythorbate (0,5% and 1,0%) and ascorbic acid (0,1% and 0,2%) in inhibition lipid oxidation in mechanically deboned chicken (CMS). Were determined the peroxide value, acidity, pH, color and odor of the samples on 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had a significant influence (p≤0,05) on the peroxide value, acidity and pH. Ascorbic acid and erythorbate sodium especially, were effective in reducing lipid oxidation in mechanically deboned chicken. |
| first_indexed | 2024-12-22T09:20:44Z |
| format | Article |
| id | doaj.art-b7493a64e97d4d1eb083846dda1b685d |
| institution | Directory Open Access Journal |
| issn | 0100-2430 2527-2179 |
| language | English |
| last_indexed | 2024-12-22T09:20:44Z |
| publishDate | 2014-12-01 |
| publisher | Sociedade de Medicina Veterinária do Estado do Rio de Janeiro |
| record_format | Article |
| series | Brazilian Journal of Veterinary Medicine |
| spelling | doaj.art-b7493a64e97d4d1eb083846dda1b685d2022-12-21T18:31:12ZengSociedade de Medicina Veterinária do Estado do Rio de JaneiroBrazilian Journal of Veterinary Medicine0100-24302527-21792014-12-01364383388539Action of different agents on lipid oxidation of mechanically deboned chicken meatJuliana BigolinCleusa Inês WeberAlexandre da Trindade AlfaroABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mechanically deboned chicken meat.] Ação de diferentes agentes sobre a oxidação lipídica de carne mecanicamente separada de frango. Revista Brasileira de Medicina Veterinária, 36(4):383-388, 2014. Universidade Tecnológica Federal do Paraná, Campus Francisco Beltrão, Linha Santa Bárbara s/n, Caixa postal 135, Francisco Beltrão, PR 85601-970, Brasil. E-mail: alexandre@utfpr.edu.br The study evaluated the effect of sodium chloride (1, 5%), sodium erythorbate (0,5% and 1,0%) and ascorbic acid (0,1% and 0,2%) in inhibition lipid oxidation in mechanically deboned chicken (CMS). Were determined the peroxide value, acidity, pH, color and odor of the samples on 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had a significant influence (p≤0,05) on the peroxide value, acidity and pH. Ascorbic acid and erythorbate sodium especially, were effective in reducing lipid oxidation in mechanically deboned chicken.http://rbmv.org/index.php/BJVM/article/view/539 |
| spellingShingle | Juliana Bigolin Cleusa Inês Weber Alexandre da Trindade Alfaro Action of different agents on lipid oxidation of mechanically deboned chicken meat Brazilian Journal of Veterinary Medicine |
| title | Action of different agents on lipid oxidation of mechanically deboned chicken meat |
| title_full | Action of different agents on lipid oxidation of mechanically deboned chicken meat |
| title_fullStr | Action of different agents on lipid oxidation of mechanically deboned chicken meat |
| title_full_unstemmed | Action of different agents on lipid oxidation of mechanically deboned chicken meat |
| title_short | Action of different agents on lipid oxidation of mechanically deboned chicken meat |
| title_sort | action of different agents on lipid oxidation of mechanically deboned chicken meat |
| url | http://rbmv.org/index.php/BJVM/article/view/539 |
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