Oxidative stability of smoked chicken sausage substituted with red palm mid fraction during chilled storage

• Main Authors: Alina A.R., Siti Mashitoh A., Babji A.S, Maznah I.,, Syamsul K.M.W., Muhyiddin Y.
• Format: Article
• Language: English
• Published: 2017
• Subjects: Chicken Fat; Chicken Sausage; Oxidative Stability; Red Palm Mid Fraction
• Online Access: http://ddms.usim.edu.my:80/jspui/handle/123456789/15361

The effects of rice bran and carboxymethyl cellulose (CMC) on the oxidative stability of smoked chicken sausages were determined. Lipid oxidation was analyzed at several different days of chilled storage (n=3, for all measurements). Thiobarbituric acid (TBA) values and peroxide value (PV) of smoked...