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Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage
- Alasnier, C., Meynier, A., Viau, M., Gandemer, G.
- Journal of food science 2000 v.65 no.1 pp. 9-14
- chicken meat, muscles, cold storage, refrigeration, hydrolysis, oxidation, lipids, lipid peroxidation, fatty acids, duration, phospholipids, triacylglycerols, lipolysis
- The changes in free fatty acid (FFA) amount and composition and in Thiobarbituric acid reactive substances (TBARS) were simultaneously determined in chicken breast and thigh muscles at intervals between 1 and 14 d of storage at 4 degrees C (1, 3, 7, 10, 14). The rates of lipid hydrolysis were fast in the first 3 d and then slowed until day 14; phospholipids showed the same pattern but hydrolysis of triacylglycerols was linear at least in thigh muscles. Oxidation increased linearly during storage. Thigh muscles contained 3 times more FFAs than breast muscles and 2 to 4 times less TBARS suggesting that lipolysis did not favor lipid oxidation although both increased concomitantly.