Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage-Reference-Cited by-同舟云学术

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Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage

Published:2022-11 Issue: Volume:394 Page:133449
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Wenmin,Huang Jichao,Zhu Zongshuai,Lei Yang,Zhou Xinghu,Huang Ming

Funder

Science and Technology Project of Nantong City

Agriculture Research System of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Guidelines for the measurement of meat color;American Meat Science Association,2012

2. Lipid oxidation in meat: Mechanisms and protective factors – a review;Amaral;Food Science and Technology,2018

3. Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings;Cheng;Food Control,2021

4. Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-‘piroski’-stored under vacuum and modified atmospheres at +4 ?C and +10 ?C;Efthimia;Meat Science,2002

5. Protein carbonyls in meat systems: A review;Estevez;Meat Science,2011

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3. Effect of mulberry leaf (Morus alba L.) extract on the quality and formation of heterocyclic amines in braised muscovy duck;Food Control;2024-02

4. Formation mechanism of salted egg yolk mudding during storage: Protein oxidation, gel structure, and conformation;Food Chemistry;2023-07

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