Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants-Reference-Cited by-同舟云学术

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Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

Published:2017-06-08 Issue:1 Volume:16 Page:
ISSN:1476-511X
Container-title:Lipids in Health and Disease
language:en
Short-container-title:Lipids Health Dis

Author:

Arshad Muhammad Sajid,Imran Ali,Nadeem Muhammad Tahir,Sohaib Muhammad,Saeed Farhan,Anjum Faqir Muhammad,Kwon Joong-Ho,Hussain Shahzad

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry (medical),Clinical Biochemistry,Endocrinology,Endocrinology, Diabetes and Metabolism

Link

http://link.springer.com/content/pdf/10.1186/s12944-017-0496-4.pdf

Reference60 articles.

1. Sampaio GR, Saldanha T, Soares RAM, Torres EAFS. Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem. 2012;135(3):1383–90.

2. Kasapidou E, Wood JD, Richardson RI, Sinclair LA, Wilkinson RG, Enser M. Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs. Meat Sci. 2012;90(4):908–16.

3. Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci. 2016. Accepted.

4. Skřivan M, Marounek M, Englmaierová M, Skřivanová E. Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers. Food Chem. 2012;130:660–4.

5. Rizzello CG, Cassone A, Coda R, Gobbetti M. Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chem. 2011;127(3):952–9.

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