2024-03-28T21:11:34Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/250952019-02-19T08:16:24Zcom_10261_5063com_10261_5col_10261_5066
00925njm 22002777a 4500
dc
Bou, Ricard
author
Guardiola, F.
author
Grau, Anna
author
Grimpa, S.
author
Manich, Albert M.
author
Barroeta, A.
author
Codony, R.
author
2001-01
We studied the influence of dietary fat
source and dl-α-tocopheryl acetate and ascorbic acid supplementation on the sensory quality of cooked dark chicken meat stored at −20 C for different periods. Results
showed that dietary fat source and α-tocopheryl acetate supplementation influenced sensory scores (rancid flavor
and aroma and acceptability). Ascorbic acid had no influence on these scores. Thiobarbituric acid values showed a high correlation with sensory scores. In addition, the low levels of α-tocopheryl acetate contained in the trace mineral-vitamin mix (20 IU/kg of feed) were enough to prevent rancidity development in cooked dark chicken meat when broilers were fed a saturated fat diet and samples were vacuum-packed and stored at −20 C for 13 mo.
Poultry Science Association 80(6): 800-807 (2001)
0032-5791
http://hdl.handle.net/10261/25095
1525-3171
Sensory analysis
Cooked dark chicken meat
Dietary fat source
Dl-α-tocopheryl acetate
Ascorbic acid
Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat