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| Soares,Adriana Lourenço; Marchi,Denis Fabrício; Matsushita,Makoto; Guarnieri,Paulo Donizeti; Droval,Adriana Aparecida; Ida,Elza Iouko; Shimokomaki,Massami. |
| The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 % in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PSE meat; DFD meat; Arachidonic acid. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023 |
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