Keywords
high pressure
cardiovascular diseases
cholesterol oxides
nutritional quality
How to Cite
Abstract
Preserving food quality for long periods requires the use of antioxidants and nowadays, the trend toward consuming foodstuff free from synthetic additives led to the research of natural sources of food preservatives, such as sage and garlic. Chicken meat has a high content of polyunsaturated fatty acids (PUFA) being quite prone to lipid oxidation. The cholesterol oxidation, the changes in fatty acid profile, specially the degradation PUFA, and the formation volatile aldehydes derived from lipid oxidation could be considered as the main factors responsible for the quality and nutritional losses during processing and storage in chicken meat. In addition, dietary intake of oxidised lipids has been constantly investigated by the medical area due to the high correlations between the consumption of these lipids and the development of cardiovascular and other degenerative diseases.References
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