کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10543903 | 963558 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions](/preview/png/10543903.png)
چکیده انگلیسی
Photoxidation of cholesterol and lipids of raw turkey patties packed in vessels with transparent shrink film was studied during storage at 4 °C under commercial retail conditions. Two different storage periods were applied: a 3-day storage and a 11-day storage. When meat was stored in the dark at 4 °C, the maximum peroxide number was reached after 5 days and the maximum concentration of cholesterol oxidation products was attained only after 7 days. Turkey meat exposed to the white fluorescent light (under a daylight lamp) showed a maximum COPs concentration and peroxide value after just 1 day of storage (12 h effective light exposure). A lamp with low emission in the blue band (warm-tone lamp) was useful for lowering peroxidation and cholesterol oxidation, thus being a suitable solution for the exhibition of meat products in supermarkets or meat processing industries.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 4, August 2005, Pages 705-713
Journal: Food Chemistry - Volume 91, Issue 4, August 2005, Pages 705-713
نویسندگان
Emanuele Boselli, Maria Fiorenza Caboni, Maria Teresa Rodriguez-Estrada, Tullia Gallina Toschi, Mara Daniel, Giovanni Lercker,