Oxidative stability and quality traits of n-3 PUFA enriched chicken meat

Oxidative stability and quality traits of n-3 PUFA enriched chicken meat

Considering the beneficial effects of n-3 polyunsaturated fatty acids (PUFA) for human health (Leskanich and Noble, 1997) several studies have been carried out to enrich animal products with these compounds. Both eggs and poultry meat enriched with n-3 PUFA may be considered as valid n-3 PUFA altern...

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Bibliographic Details
Main Authors: A. Franchini, N. Iaffaldano, N. Tallarico, G. Minelli, F. Sirri
Format: Article
Language:English
Published: Taylor & Francis Group 2011-03-01
Series:Italian Journal of Animal Science
Subjects:
chicken, n-3 PUFA, oxidative stability, organoleptic properties
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/2114
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spelling doaj-07266e3eb3bb49b0a635d16fe230fa6b2020-11-25T02:12:50ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2011-03-0121S45045210.4081/ijas.2003.s1.450Oxidative stability and quality traits of n-3 PUFA enriched chicken meatA. FranchiniN. IaffaldanoN. TallaricoG. MinelliF. SirriConsidering the beneficial effects of n-3 polyunsaturated fatty acids (PUFA) for human health (Leskanich and Noble, 1997) several studies have been carried out to enrich animal products with these compounds. Both eggs and poultry meat enriched with n-3 PUFA may be considered as valid n-3 PUFA alternative sources to natural occurring fish products (Meluzzi et al., 2001; Sirri et al., 2002)...http://www.aspajournal.it/index.php/ijas/article/view/2114chicken, n-3 PUFA, oxidative stability, organoleptic properties
collection DOAJ
language English
format Article
sources DOAJ
author A. Franchini
N. Iaffaldano
N. Tallarico
G. Minelli
F. Sirri
spellingShingle A. Franchini
N. Iaffaldano
N. Tallarico
G. Minelli
F. Sirri
Oxidative stability and quality traits of n-3 PUFA enriched chicken meat
Italian Journal of Animal Science
chicken, n-3 PUFA, oxidative stability, organoleptic properties
author_facet A. Franchini
N. Iaffaldano
N. Tallarico
G. Minelli
F. Sirri
author_sort A. Franchini
title Oxidative stability and quality traits of n-3 PUFA enriched chicken meat
title_short Oxidative stability and quality traits of n-3 PUFA enriched chicken meat
title_full Oxidative stability and quality traits of n-3 PUFA enriched chicken meat
title_fullStr Oxidative stability and quality traits of n-3 PUFA enriched chicken meat
title_full_unstemmed Oxidative stability and quality traits of n-3 PUFA enriched chicken meat
title_sort oxidative stability and quality traits of n-3 pufa enriched chicken meat
publisher Taylor & Francis Group
series Italian Journal of Animal Science
issn 1594-4077
1828-051X
publishDate 2011-03-01
description Considering the beneficial effects of n-3 polyunsaturated fatty acids (PUFA) for human health (Leskanich and Noble, 1997) several studies have been carried out to enrich animal products with these compounds. Both eggs and poultry meat enriched with n-3 PUFA may be considered as valid n-3 PUFA alternative sources to natural occurring fish products (Meluzzi et al., 2001; Sirri et al., 2002)...
topic chicken, n-3 PUFA, oxidative stability, organoleptic properties
url http://www.aspajournal.it/index.php/ijas/article/view/2114
work_keys_str_mv AT afranchini oxidativestabilityandqualitytraitsofn3pufaenrichedchickenmeat
AT niaffaldano oxidativestabilityandqualitytraitsofn3pufaenrichedchickenmeat
AT ntallarico oxidativestabilityandqualitytraitsofn3pufaenrichedchickenmeat
AT gminelli oxidativestabilityandqualitytraitsofn3pufaenrichedchickenmeat
AT fsirri oxidativestabilityandqualitytraitsofn3pufaenrichedchickenmeat
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