Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver-Reference-Cited by-同舟云学术

Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver

Published:2020-05-23 Issue:1 Volume:19 Page:551-559
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Xiong Guoyuan¹^ORCID,Chen Xiao¹,Gao Xueqin²,Yin Cong¹,Xu Xinglian³,Qi Jun¹

Affiliation:

1. Anhui Engineering Laboratory for Agro-Products Processing, Anhui Agricultural University, Hefei, China

2. Henan University of Animal Husbandry and Economy, China

3. Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

Funder

Anhui Provincial Natural Science Foundation

Natural Science Research Key Projects of Colleges and Universities in Anhui Province

Anhui Provincial Major Science and Technology Special Projects

Introduction High-Level Scientific Research Projects of Anhui Agricultural University and the Anhui Provincial Poultry Technology System

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2020.1767000

Reference36 articles.

1. Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)

2. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés

3. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH

4. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer

5. Effect of cooking temperature and cooking time on Warner–Bratzler tenderness measurement and collagen content in rabbit meat

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