Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken diffe...

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Bibliographic Details
Main Authors: A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini
Format: Article
Language:English
Published: Elsevier 2021-02-01
Series:Poultry Science
Subjects:
genotype
cooking
volatile organic compound
fatty acid profile
antioxidant
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120307835

Internet

http://www.sciencedirect.com/science/article/pii/S0032579120307835

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