ABSTRACT The effect of iron chelators, free radical scavengers, and enzyme systems on the formation of hydroxyl radicals and the lipid peroxidation of raw turkey meat was determined. Fresh hand-deboned turkey breast and leg meat without skin or mechanically deboned turkey meat (MDTM) was homogenized with 3 vol of.1 M citrate-phosphate buffer, pH 5.5, or distilled water. Samples were prepared by adding iron chelators, free radical scavengers, or enzyme (xanthine oxidase and superoxide dismutase) systems into the meat homogenate. Free ionic iron was the critical component in the formation of 2-thiobarbituric acid reactive substances (TBARS), and chelation with strong or weak iron chelators was effective in preventing the formation of TBARS in...
ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mec...
Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional val...
none4siOne of the most important chemical reactions responsible for deterioration of meat quality is...
Abstract: The effects of the oxidation degree of fat added to feed mixtures for turkey females as we...
The aim of this study was to evaluate the suitability of saturated aldehydes as lipid oxidation mark...
2-Thiobarbituric acid-reactive substances (TBARS) values of raw pork, and chicken breast and thigh ...
To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle wer...
Influences of myoglobin, ferrous and ferric irons, nitrite, EDTA and ascorbate on lipid oxida-tion i...
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and ruti...
Oxidation of lipids and myoglobin in raw meat are interrelated processes that affect the overall mea...
Copyright © 2013 Juliana Bigolin et al. This is an open access article distributed under the Creativ...
The antioxidant activity of the hydrophilic and lipophilic fraction of poultry meat was determined i...
The effects of an n-3 oil emulsion, with and without added antioxidants, on lipid oxidation in n-3 p...
The objectives of this study were (1) to determine the elements that make differences in the oxidati...
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reacti...
ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mec...
Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional val...
none4siOne of the most important chemical reactions responsible for deterioration of meat quality is...
Abstract: The effects of the oxidation degree of fat added to feed mixtures for turkey females as we...
The aim of this study was to evaluate the suitability of saturated aldehydes as lipid oxidation mark...
2-Thiobarbituric acid-reactive substances (TBARS) values of raw pork, and chicken breast and thigh ...
To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle wer...
Influences of myoglobin, ferrous and ferric irons, nitrite, EDTA and ascorbate on lipid oxida-tion i...
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and ruti...
Oxidation of lipids and myoglobin in raw meat are interrelated processes that affect the overall mea...
Copyright © 2013 Juliana Bigolin et al. This is an open access article distributed under the Creativ...
The antioxidant activity of the hydrophilic and lipophilic fraction of poultry meat was determined i...
The effects of an n-3 oil emulsion, with and without added antioxidants, on lipid oxidation in n-3 p...
The objectives of this study were (1) to determine the elements that make differences in the oxidati...
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reacti...
ABSTRACT. Bigolin J., Weber C.I. & Alfaro A.T. [Action of different agents on lipid oxidation of mec...
Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional val...
none4siOne of the most important chemical reactions responsible for deterioration of meat quality is...