摘要：Composition (moisture, protein, fat, ash, fatty acids, collagen, cholesterol, calcium, iron and phosphorus contents) and rancidity related lipid changes in mechanically deboned chicken meats (MDCM) from back (MDBAM), breast frame (MDBFM) and neck (MDNM) were evaluated over 120 days of frozen storage at -18 oC. Type of MDCM was a significant factor affecting the composition, and hydrolytic and oxidative rancidity generation ( P <0.05). Significant decreases ( P <0.05) in linoleic acid of MDBAM and MDNM, and arachidonic acid of only MDBAM were observed over the 120 days of frozen storage. While MDBAM appeared to be more sensitive to lipid oxidation, MDNM showed greater lipid hydrolysis.
