Quantitative Relationship between Alpha-tocopherol and Polyunsaturated Fatty Acids and Its Connection to Development of Oxidative Rancidity in Chicken Skeletal Muscle
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概要
- 論文の詳細を見る
Quantitative relationships were investigated between α-tocopherol and either polyunsaturated fatty acids (PUFA) or PUFA>18:2 (PUFA with three or more double bonds) in chicken dark meat (thigh muscle) and light meat (M. pectoralis profundus). Their effects on the development of oxidative rancidity in precooked meats held at 5°C for 3 days were also investigated. Chicken dark meat had higher concentrations of α-tocopherol (μmol) per gram of PUFA or PUFA > 18 :2 than did chicken light meat. 2-Thiobarbituric acid (TEA) values for the cooked ground meats held at 5°C for 3 days tended to increase at both higher and lower concentrations of α-tocopherol than the concentration of about 1.5 μmol of α-tocopherol per gram of PUFA regardless of the type of chicken skeletal muscle.
- 社団法人 日本農芸化学会の論文
著者
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Yamauchi Kiyoshi
Department Of Bioapplied Chemistry Faculty Of Engineering Osaka City University
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OHASHI Tomio
Department of Animal Science, Faculty of Agriculture, Miyazaki University
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NAGAI Yasutada
Department of Animal Science, Faculty of Agriculture, Miyazaki University
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