Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef

Author:

Li XinORCID,Wang Jingyi,Gao Xueqin,Xie Bijun,Sun Zhida

Funder

Science and Technology Department of Henan Province

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince;Bagheri;Food Sciences and Nutrition,2016

2. The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage;Cao;Food and Bioprocess Technology,2019

3. Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid;Cheng;Meat Science,2021

4. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage;Cheng;Meat Science,2020

5. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation;Chen;Meat Science,2016

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