부산대학교 도서관

Abstract: Lipid oxidation in chicken breast was measured during refrigerated storage in air by front face fluorescence and by thiobarbituric acid techniques. Three chicken genotypes were compared: Standard (fast-growing line), Certified (medium-growing line) and Label (slow-growing line). Lipid oxidation was stable during the first 3 days of storage and then increased in the certified and label animal groups. Standard animals were very stable towards lipid oxidation. This study showed a good correlation between fluorescence intensity and thiobarbituric acid reactive substances measurements. Front face fluorescence technique can be used as a valuable index of lipid oxidation in chicken meat. [Copyright &y& Elsevier]