Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract-Reference-Cited by-同舟云学术

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Published:2019-10-26 Issue:3 Volume:55 Page:1080-1087
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fourati Mariam¹,Smaoui Slim¹^ORCID,Ben Hlima Hajer²,Ennouri Karim¹,Chakchouk Mtibaa Ahlem¹,Sellem Imen¹,Elhadef Khaoula¹,Mellouli Lotfi¹

Affiliation:

1. Laboratory of Microorganisms and Biomolecules Center of Biotechnology of Sfax University of Sfax Road of Sidi Mansour Km 6, P. O. Box 1177 3018 Sfax Tunisia

2. Algae Biotechnology Unit Biological Engineering Department National School of Engineers of Sfax University of Sfax Sfax 3038 Tunisia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14398

Reference39 articles.

1. Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

2. Methods for determination of carbonyl compounds by 2,4-dinitrophenylhydrazine and their application to the assay of aldehyde dehydrogenase

3. Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs

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