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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Fermented Sausage Freeze-dried Cranberries Lipid Oxidation Fatty Acid Profile
2017/1/7
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra
Extracted cooked cured meat pigment Structure Oxidation properties Electron paramagnetic resonance (EPR) HPLC/ESI-HR-MS FT–IR Raman spectra
2009/8/13
The structure and oxidation properties of cooked cured meat pigment (CCMP) were investigated by comparing the change in spectra of CCMP before and after oxidisation. CCMP was extracted using petroleum...
Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutc h ): Effect of Packaging
Keywords:coho salmon packaging antioxidant frozen storage rancidity
2009/3/10
Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a frozen product. For it, an advanced storage technolo...
Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness
Nitric oxide Oxidation Tenderness Calpain
2005/8/10
Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric oxide (NO). Reactive oxygen species can ...