Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler-Reference-Cited by-同舟云学术

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Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

Published:2013-10 Issue:2 Volume:95 Page:295-301
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Huang Li,Xiong Youling L.,Kong Baohua,Huang Xiangang,Li Jing

Funder

National 12th Five-Year Science and Technology

Science Foundation of National Public Beneficial Vocation

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage;Benjakul;Food Research International,2003

2. Lipid oxidation in ground beef patties as affected by time-temperature and product packaging parameters;Bhattacharya;Journal of Food Science,1988

3. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat;Byrnea;Meat Science,2002

4. A fresh look at meat flavor;Calkins;Meat Science,2007

5. Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils;Chelh;Meat Science,2007

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