Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce-Reference-Cited by-同舟云学术

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Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

Published:2018-11 Issue: Volume:145 Page:186-194
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yang Yang,Sun Yangying,Pan Daodong,Wang Ying,Cao Jinxuan

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Science Foundation of Zhejiang Province

Modern Agricultural Technical System Foundation

Scientific and Technological Program of Ningbo

Ningbo University

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004

2. Time-related changes in intramuscular lipids of French dry-cured ham;Buscailhon;Meat Science,1994

3. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin;Campus;Meat Science,2008

4. Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage;Cava;Innovative Food Science & Emerging Technologies,2009

5. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat;Cheah;Journal of Food Science,1997

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