Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage-Reference-Cited by-同舟云学术

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Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

Published:2019-01-24 Issue:6 Volume:99 Page:2735-2742
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Lee Mi‐Ai¹,Kim Tae‐Kyung²,Hwang Ko‐Eun³,Choi Yun‐Jeong¹,Park Sung‐Hee¹,Kim Cheon‐Jei⁴,Choi Yun‐Sang²^ORCID

Affiliation:

1. World Institute of Kimchi an Annex of Korea Food Research Institute Gwanju Republic of Korea

2. Food Processing Research CenterKorean Food Research Institute Wanju Republic of Korea

3. Department of Animal SciencesUniversity of Wisconsin‐Madison Madison WI USA

4. Department of Food Science and Biotechnology of Animal ResourcesKonkuk University Seoul Republic of Korea

Funder

World Institute of Kimchi

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9441

Reference56 articles.

1. Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork

2. Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

3. Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

4. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

5. Does Food Color Influence Taste and Flavor Perception in Humans?

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3. Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi;Food Chemistry: X;2024-06

4. Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties;International Journal of Biological Macromolecules;2024-06

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