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

• المؤلفون الرئيسيون: Alina A.R., Siti Mashitoh A., Babji A.S, Maznah I.,, Syamsul K.M.W., Muhyiddin Y.
• التنسيق: مقال
• اللغة: English
• منشور في: 2017
• الموضوعات: Chicken Fat; Chicken Sausage; Oxidative Stability; Red Palm Mid Fraction
• الوصول للمادة أونلاين: 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...