Individual effects of l ‐arginine or l ‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil-Reference-Cited by-同舟云学术

Individual effects of l ‐arginine or l ‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil

Published:2021-10-10 Issue:12 Volume:56 Page:6742-6751
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wang Yan¹²,Hu Yue¹²,Li Yakai¹²,Li Rui¹²,Pan Dongmei¹²,Fang Hongmei¹²,Ye Yongkang¹²,Xu Baocai¹²,Zhou Cunliu¹²^ORCID

Affiliation:

1. Engineering Research Center of Bio‐Process Ministry of Education Hefei University of Technology Hefei Anhui 230009 China

2. School of Food and Biological Engineering Hefei University of Technology Hefei 230009 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15365

Reference34 articles.

1. Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution

2. IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY

3. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

4. Research Note: Emulsifying Properties of Actomyosin from Several Species

5. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté

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2. 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

3. Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?;Food Chemistry;2024-05

4. Myofibrillar Proteins’ Intermolecular Interaction Weakening and Degradation: Are They Mainly Responsible for the Tenderization of Meat Containing L-Arginine, L-Lysine, Or/And Nacl?;2023

5. Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle;Journal of Food Measurement and Characterization;2022-11-18