Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions
作者： Emanuele Boselli , Maria Fiorenza Caboni , Maria Teresa Rodriguez-Estrada , Tullia Gallina Toschi , Mara Daniel
DOI: 10.1016/J.FOODCHEM.2004.06.043
关键词:
摘要: Photoxidation of cholesterol and lipids raw turkey patties packed in vessels with transparent shrink film was studied during storage at 4 °C under commercial retail conditions. Two different periods were applied: a 3-day 11-day storage. When meat stored the dark °C, maximum peroxide number reached after 5 days concentration oxidation products attained only 7 days. Turkey exposed to white fluorescent light (under daylight lamp) showed COPs value just 1 day (12 h effective exposure). A lamp low emission blue band (warm-tone useful for lowering peroxidation oxidation, thus being suitable solution exhibition supermarkets or processing industries.
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