Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A 2 : A possible role for depletion of neutral lipid hydroperoxides-Reference-Cited by-同舟云学术

Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A 2 : A possible role for depletion of neutral lipid hydroperoxides

Published:2021-10-07 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Whalin James G.¹^ORCID,Liu Ling¹^ORCID,Rankin Scott A.²,Zhang Wenjing¹,Richards Mark P.¹

Affiliation:

1. Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA

2. Department of Food Science University of Wisconsin‐Madison Madison Wisconsin USA

Funder

National Natural Science Foundation of China

National Institute of Food and Agriculture

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15997

Reference37 articles.

1. Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal

2. REGULATION AND INHIBITION OF PHOSPHOLIPASE A2

3. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity

4. Effects of the season of the year, truck type and location on truck on skin bruises and meat quality in pigs

5. Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage

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