CONTROL OF LIPID OXIDATION IN COOKED GROUND PORK WITH ANTIOXIDANTS AND DINITROSYL FERROHEMOCHROME

被引：60

作者：

SHAHIDI, F

RUBIN, LJ

WOOD, DF

机构：

[1] UNIV TORONTO, DEPT CHEM ENGN & APPL CHEM, TORONTO M5S 1A4, ONTARIO, CANADA

[2] AGR CANADA, FOOD RES CTR, OTTAWA K1A 0C6, ONTARIO, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06675.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：564 / 567

页数：4

共 38 条

[1]

ALLEN CE, 1981, FOOD TECHNOL-CHICAGO, V35, P253

[2]

BENEDICT RC, 1974, MAR S EFF OX LIP FOO

[3] LONG-CHAIN ACETALS OF ASCORBIC AND ERYTHORBIC ACIDS AS ANTI-NITROSAMINE AGENTS FOR BACON [J].

BHARUCHA, KR ;

CROSS, CK ;

RUBIN, LJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (06) :1274-1281

[4]

CHANG I, 1949, FOOD TECHNOL-CHICAGO, V3, P332

[5] TOCOPHEROLS AS CARRY-THROUGH ANTIOXIDANTS [J].

DUGAN, LR ;

KRAYBILL, HR .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1956, 33 (11) :527-528

[6] INHIBITION OF FORMATION OF VOLATILE NITROSAMINES IN FRIED BACON BY USE OF CURE-SOLUBILIZED ALPHA-TOCOPHEROL [J].

FIDDLER, W ;

PENSABENE, JW ;

PIOTROWSKI, EG ;

PHILLIPS, JG ;

KEATING, J ;

MERGENS, WJ ;

NEWMARK, HL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) :653-656

[7]

GRAY JI, 1982, FOOD TECHNOL-CHICAGO, V36, P39

[8] RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF [J].

GREENE, BE ;

HSIN, IM ;

ZIPSER, MW .

JOURNAL OF FOOD SCIENCE, 1971, 36 (06) :940-&

[9]

Herring H. K., 1973, Proceedings of the Meat Industry Research Conference, P47

[10] EFFECT OF HEME COMPOUNDS ON LIPID OXIDATION [J].

HIRANO, Y ;

OLCOTT, HS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (10) :523-&

← 1 2 3 4 →