2020
DOI: 10.1016/j.foodchem.2019.125458
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Dietary flaxseed and turmeric is a novel strategy to enrich chicken meat with long chain ω-3 polyunsaturated fatty acids with better oxidative stability and functional properties

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Cited by 34 publications
(52 citation statements)
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“…According to these results, the addition of high amounts of PSK flour to the meatballs may cause some health problems. Also, the PUFA/SFA ratio is an important health index of foods (Kumar et al, 2020). Especially, high values of PUFA/SFA are important to preclude the risk of cardiovascular disease and the recommended "healthy" ratio is above 0.4 (Wood et al, 2004).…”
Section: Health Indices Of Beef Meatballsmentioning
confidence: 99%
“…According to these results, the addition of high amounts of PSK flour to the meatballs may cause some health problems. Also, the PUFA/SFA ratio is an important health index of foods (Kumar et al, 2020). Especially, high values of PUFA/SFA are important to preclude the risk of cardiovascular disease and the recommended "healthy" ratio is above 0.4 (Wood et al, 2004).…”
Section: Health Indices Of Beef Meatballsmentioning
confidence: 99%
“…The health lipid indices were measured considering the ratios of n-6/n-3, MUFA/SFA, UFA/SFA, and PUFA/SFA, and thrombogenic indices (TI), atherogenic indices (AI), and hypocholesterolemic to hypercholesterolemic ratio (h/H ratio). The AI, TI, and h/H ratio were estimated according to the following equations [13]: TI = SFA/(0.5 × MUFA + 0.5 × n-6 PUFA + 3 × n-3 PUFA + n-3/n-6), AI = (4 × C14:0 + C16:0)/UFA, and h/H = (C18:1 + PUFA)/(C14:0 + C16:0).…”
Section: Estimation Of Health Lipid Indicesmentioning
confidence: 99%
“…The recovery of its final by-product, flaxseed meal, resulting from flaxseed oil extraction, is a solution for livestock feed and ingredients in many food products [9], but also for the sustainable development of flaxseed production [10]. Flaxseed meal is used in broiler diets as a valuable feed ingredient to enrich meat in PUFA n − 3 [11], but there is a certain limitation. The quality and shelf life of broiler meat are determined by lipid oxidation, and the result of this process is reflected in the decrease in nutritional value, flavor, texture, consistency and color.…”
Section: Introductionmentioning
confidence: 99%