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Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents

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DOI: 10.4236/fns.2013.48A027    4,456 Downloads   6,592 Views   Citations


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%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.

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J. Bigolin, C. Weber and A. Alfaro, "Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents," Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 219-223. doi: 10.4236/fns.2013.48A027.


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