Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
Author:
Funder
Government of Extremadura
European Social Fund
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Official methods of analysis;AOAC,2000
2. Analysis of protein carbonyls in meat products by using the DNPH method, fluorescence spectroscopy and liquid chromatography–electrospray ionization-mass spectrometry (LC–ESI-MS);Armenteros;Meat Science,2009
3. Oxidative and lipolytic changes during ripening of Iberian hams as a affected by feeding regime: Extensive feeding and alpha-tocopheryl acetate supplementation;Cava;Meat Science,1999
4. Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period;Clariana;Innovative Food Science and Emerging Technologies,2011
5. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté;Estévez;Meat Science,2004
Cited by 51 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. Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development;International Journal of Food Microbiology;2024-08
2. Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beef;International Journal of Gastronomy and Food Science;2024-06
3. Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution;Meat Science;2024-03
4. Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes;Theory and practice of meat processing;2024-01-11
5. Effects of taro [Colocasia esculenta (L.) Schott] slices on nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly;Frontiers in Nutrition;2023-11-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3