Photoxidation of cholesterol and lipids of raw turkey patties packed in vessels with trasparent shrink film was studied during storage at 4°C under commercial retail conditions. Two different storage periods were applied: a 3 day storage and a 11 day storage. When meat was stored in the dark at 4°C, the maximum peroxide number was reached after 5 days and the maximum concentration of cholesterol oxidation products was attained after 7 days. Turkey meat exposed to the white fluorescent light (under a day-light lamp) showed a maximum COPs concentration and peroxide value after just 1 day of storage (12h effective light exposure). A lamp with low emission in the blue band (warm-tone.lamp) was useful for lowering peroxidation and cholesterol oxidation, thus being a suitable solution for the exhibition of meat products in supermarkets or meat processing industries.
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • / E. BOSELLI; M.F. CABONI; M.T. RODRIGUEZ-ESTRADA; T. GALLINA TOSCHI; M. DANIEL; G. LERCKER. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 91:(2005), pp. 705-713. [10.1016/j.foodchem.2004.06.043]
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions •
CABONI, MARIA;RODRIGUEZ ESTRADA, MARIA TERESA;GALLINA TOSCHI, TULLIA;LERCKER, GIOVANNI
2005
Abstract
Photoxidation of cholesterol and lipids of raw turkey patties packed in vessels with trasparent shrink film was studied during storage at 4°C under commercial retail conditions. Two different storage periods were applied: a 3 day storage and a 11 day storage. When meat was stored in the dark at 4°C, the maximum peroxide number was reached after 5 days and the maximum concentration of cholesterol oxidation products was attained after 7 days. Turkey meat exposed to the white fluorescent light (under a day-light lamp) showed a maximum COPs concentration and peroxide value after just 1 day of storage (12h effective light exposure). A lamp with low emission in the blue band (warm-tone.lamp) was useful for lowering peroxidation and cholesterol oxidation, thus being a suitable solution for the exhibition of meat products in supermarkets or meat processing industries.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
