The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Frozen Storage, Cooking Methods and Reheating on Lipid Oxidation in Chicken Meat

냉동저장, 조리법, 재가열이 대고기의 지질 산패에 미치는 영향

  • 장선미 (명지대학교 식품영양학과) ;
  • 김영순 (고려대학교 병설보건전문대학 식품영양과, 명지대학교 식품영양학과, 명지대학교 식품영양학과, 명지대학교 식품영양학과, 명지대학교 식품영양학과)
  • Published : 1995.06.01
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Abstract

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

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