Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages-Reference-Cited by-同舟云学术

Changes of Intramuscular Fat Composition, Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

Published:2013-11 Issue:11 Volume:12 Page:1993-2001
ISSN:2095-3119
Container-title:Journal of Integrative Agriculture
language:en
Short-container-title:Journal of Integrative Agriculture

Author:

WANG Zhen-yu,GAO Xiao-guang,ZHANG Ji-hong,ZHANG De-quan,MA Chang-wei

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference28 articles.

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5. Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs;Cava;Food Chemistry,2004

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A study on the catalytic domain of pork phospholipase A2: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide;International Journal of Biological Macromolecules;2024-06

2. Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and their regulatory proteins of Perilipin1, ABHD5 and G0S2;Food Chemistry;2022-03

3. Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting;FOOD CHEM;2020

4. Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting;Food Chemistry;2020-10

5. Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content;Foods;2020-01-12