Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage
Author:
Funder
National Natural Science Foundation of China
Department of Science and Technology of Anhui Province
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference27 articles.
1. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl;Dos Santos;Meat Science,2014
2. Color formation in cooked model and meat systems with organic and inorganic compounds;Dymicky;Journal of Food Science,1975
3. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system;Gøtterup;International Journal of Food Microbiology,2007
4. Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus;Li;LWT – Food Science and Technology,2016
5. Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products;Li;Meat Science,2013
Cited by 21 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. Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage;Food Chemistry;2024-12
2. Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation;Meat Science;2024-11
3. Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder;Foods;2024-09-10
4. Effects of l‐arginine/l‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition;International Journal of Food Science & Technology;2024-07-07
5. Using untargeted metabolomics and GC-IMS to analysis the influence of fat distribution on the flavor formation of bacon;Food Bioscience;2024-06
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