Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants (2003)
- Authors:
- USP affiliated authors: SHIMOKOMAKI, MASSAMI - FCF ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidades: FCF; FSP
- DOI: 10.1016/s0889-1575(03)00023-1
- Subjects: PRODUTOS AGROPECUÁRIOS; CARNES E DERIVADOS; REFRIGERAÇÃO; FOSFATOS DE AÇÚCAR; LIPÍDEOS (QUÍMICA;ANTAGONISTAS E INIBIDORES); VITAMINA E (QUÍMICA); GALINHAS
- Language: Inglês
- Abstract: A kinetic model was employed in order to describe phytic acid (PA) and alpha-tocopherol (AT) antioxidant activity during the induction phase of refrigerated ground chicken meat lipid oxidation. An empirical model was used to evaluate these interactions based on Response Surface Methodology. The analyzed factors were 0.0-184.80 g of PA/100 kg of product and 0.0-40.00 g of AT/100 kg of product. Lipid oxidation was monitored as mg TBARS/kg of sample. The best conditions described by the models in sample stored for 96 h at 4°C to inhibit lipid oxidation were a combination of 69.01 g of PA and 19.07 g of AT in 100 kg of ground poultry meat
- Imprenta:
- Source:
- Título: Journal of Food Composition and Analysis
- ISSN: 0889-1575
- Volume/Número/Paginação/Ano: v. 16, n. 5, p. 587-594, 2003
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
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ABNT
BARRETTO, A. C. S et al. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis, v. 16, n. 5, p. 587-594, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0889-1575(03)00023-1. Acesso em: 25 jan. 2026. -
APA
Barretto, A. C. S., Ida, E. I., Silva, R. S. F., Torres, E. A. F. da S., & Shimokomaki, M. (2003). Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis, 16( 5), 587-594. doi:10.1016/s0889-1575(03)00023-1 -
NLM
Barretto ACS, Ida EI, Silva RSF, Torres EAF da S, Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants [Internet]. Journal of Food Composition and Analysis. 2003 ; 16( 5): 587-594.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/s0889-1575(03)00023-1 -
Vancouver
Barretto ACS, Ida EI, Silva RSF, Torres EAF da S, Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants [Internet]. Journal of Food Composition and Analysis. 2003 ; 16( 5): 587-594.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/s0889-1575(03)00023-1 - Lipid stability in sausages prepared with mechanically deboned poultry meat (mdpm) during storage
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Informações sobre o DOI: 10.1016/s0889-1575(03)00023-1 (Fonte: oaDOI API)
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