Source:http://linkedlifedata.com/resource/pubmed/id/11441849
Switch to
| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
6
|
| pubmed:dateCreated |
2001-7-9
|
| pubmed:abstractText |
We studied the influence of dietary fat source and dl-alpha-tocopheryl acetate and ascorbic acid supplementation on the sensory quality of cooked dark chicken meat stored at -20 C for different periods. Results showed that dietary fat source and alpha-tocopheryl acetate supplementation influenced sensory scores (rancid flavor and aroma and acceptability). Ascorbic acid had no influence on these scores. Thiobarbituric acid values showed a high correlation with sensory scores. In addition, the low levels of alpha-tocopheryl acetate contained in the trace mineral-vitamin mix (20 IU/kg of feed) were enough to prevent rancidity development in cooked dark chicken meat when broilers were fed a saturated fat diet and samples were vacuum-packed and stored at -20 C for 13 mo.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Jun
|
| pubmed:issn |
0032-5791
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
80
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
800-7
|
| pubmed:dateRevised |
2010-11-18
|
| pubmed:meshHeading |
pubmed-meshheading:11441849-Adult,
pubmed-meshheading:11441849-Animal Feed,
pubmed-meshheading:11441849-Animals,
pubmed-meshheading:11441849-Antioxidants,
pubmed-meshheading:11441849-Ascorbic Acid,
pubmed-meshheading:11441849-Chickens,
pubmed-meshheading:11441849-Cooking,
pubmed-meshheading:11441849-Dietary Fats,
pubmed-meshheading:11441849-Dietary Supplements,
pubmed-meshheading:11441849-Female,
pubmed-meshheading:11441849-Food Handling,
pubmed-meshheading:11441849-Freezing,
pubmed-meshheading:11441849-Humans,
pubmed-meshheading:11441849-Meat,
pubmed-meshheading:11441849-Middle Aged,
pubmed-meshheading:11441849-Oxidation-Reduction,
pubmed-meshheading:11441849-Random Allocation,
pubmed-meshheading:11441849-Taste,
pubmed-meshheading:11441849-Time Factors,
pubmed-meshheading:11441849-alpha-Tocopherol
|
| pubmed:year |
2001
|
| pubmed:articleTitle |
Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat.
|
| pubmed:affiliation |
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.
|
| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|