Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat

Agriculture & Biology

• acetates 8%
• birds 6%
• breast meat 13%
• broiler chickens 8%
• chicken meat 75%
• chickens 7%
• conjugated linoleic acid 74%
• diet 5%
• docosahexaenoic acid 11%
• eicosapentaenoic acid 11%
• fatty acid composition 8%
• fatty acids 22%
• fish oils 34%
• ice 10%
• iron 7%
• isomers 20%
• linseed oil 38%
• lipid peroxidation 53%
• lipids 5%
• malondialdehyde 9%
• meat 24%
• menhaden oil 46%
• monounsaturated fatty acids 11%
• muscles 7%
• omega-3 fatty acids 11%
• polyunsaturated fatty acids 19%
• Ross (chicken breed) 12%
• saturated fatty acids 10%
• sous vide 100%
• storage time 9%
• thighs 10%
• thiobarbituric acid 13%
• thiobarbituric acid-reactive substances 11%
• vitamin E 21%
• water 4%