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Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India

  • Published:2021-03 Issue: Volume:139 Page:110503
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Rather Sajad A.,Masoodi F.A.,Rather Jahangir A.,Gani Adil,Wani S.M.,Ganaie Tariq A.,Akhter Rehana

Funder

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. A review on application of hydrocolloids in meat and poultry products;Amini Sarteshnizi;International Food Research Journal,2015

2. Official method of analysis, method 969.33;AOAC,1990

3. The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products;Baggio;Food Chemistry,2006

4. Cholesterol photosensitized oxidation of horse meat slices stored under different packaging films;Boselli;Meat Science,2010

5. Impact of canning and storage on apricot carotenoids and polyphenols;Bourvellec;Food Chemistry,2018
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