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Article Dans Une Revue Meat Science Année : 2007

Use of fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

Suzana Gomez
  • Fonction : Auteur
Vérane Gigaud
  • Fonction : Auteur
Cécile Berri
Elisabeth Le Bihan-Duval

Résumé

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 verb 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.

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Dates et versions

hal-02658957 , version 1 (30-05-2020)

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Citer

Philippe P. Gatellier, Suzana Gomez, Vérane Gigaud, Cécile Berri, Elisabeth Le Bihan-Duval, et al.. Use of fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat. Meat Science, 2007, 76, pp.543-547. ⟨10.1016/j.meatsci.2007.01.006⟩. ⟨hal-02658957⟩
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