Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts
Author:
Affiliation:
1. College of Biological and Environmental EngineeringBinzhou University Binzhou China
2. College of Food ScienceNortheast Agricultural University Harbin China
3. Department of Animal and Food SciencesUniversity of Kentucky Lexington KY USA
Funder
Natural Science Foundation of Shandong Province
Binzhou University
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9716
Reference40 articles.
1. The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars
2. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler
3. Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage
4. Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation
5. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
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