THE HEXANAL CONTENT AS AN INDICATOR OF OXIDATIVE STABILITY AND FLAVOR ACCEPTABILITY IN COOKED GROUND PORK

被引：102

作者：

SHAHIDI, F

YUN, J

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：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1987年 / 20卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(87)71099-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：104 / 106

页数：3

共 9 条

[1] EFFECTS OF SALT AND SOME ANTIOXIDANTS UPON THE TBA NUMBERS OF MEAT [J].

CHEN, CC ;

PEARSON, AM ;

GRAY, JI ;

MERKEL, RA .

FOOD CHEMISTRY, 1984, 14 (03) :167-172

[2] A COMPARISON OF VOLATILE FRACTIONS FROM CURED AND UNCURED MEAT [J].

CROSS, CK ;

ZIEGLER, P .

JOURNAL OF FOOD SCIENCE, 1965, 30 (04) :610-&

[3]

LARMOND E, 1977, PUBLICATION FOOD RES, V1637

[4] METMYOGLOBIN AND NONHEME IRON AS PRO-OXIDANTS IN EGG-YOLK PHOSPHOLIPID DISPERSIONS AND COOKED MEAT [J].

LOVE, JD ;

PEARSON, AM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (03) :494-498

[5]

Powick WC, 1923, J AGRIC RES, V26, P0323

[6]

SHAHIDI F, 1986, IN PRESS J FOOD SCI

[7] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J].

TARLADGIS, BG ;

WATTS, BM ;

YOUNATHAN, MT ;

DUGAN, L .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) :44-48

[8]

TURNER EW, 1954, FOOD TECHNOL-CHICAGO, V8, P326

[9] MEAT PRESERVATION - OXIDATIVE CHANGES IN CURED + UNCURED FROZEN COOKED PORK [J].

ZIPSER, MW ;

WATTS, BM ;

KWON, TW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (02) :105-+

← 1 →