EFFECTS OF LENGTH OF FROZEN STORAGE, COOKING AND HOLDING TEMPERATURES UPON COMPONENT PHOSPHOLIPIDS AND THE FATTY-ACID COMPOSITION OF MEAT TRIGLYCERIDES AND PHOSPHOLIPIDS

被引：63

作者：

IGENE, JO ^{[1
]}

PEARSON, AM ^{[1
]}

GRAY, JI ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

FOOD CHEMISTRY | 1981年 / 7卷 / 04期

关键词：

D O I：

10.1016/0308-8146(81)90034-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：289 / 303

页数：15

共 25 条

[1]

[Anonymous], 1962, S FOOD LIP THEIR OX

[2] CHEMICAL DETERIORATION OF FROZEN BOVINE MUSCLE AT -4 DEGREES C [J].

AWAD, A ;

POWRIE, WD ;

FENNEMA, O .

JOURNAL OF FOOD SCIENCE, 1968, 33 (03) :227-&

[3] PHOSPHOLIPID CHANGES IN MUSCLE FROM FROZEN STORED LAKE-MICHIGAN COHO SALMON [J].

BRADDOCK, RJ ;

DUGAN, LR .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :426-&

[4] LIPIDS OF RAW AND COOKED GROUND BEEF AND PORK [J].

CAMPBELL, AM ;

TURKKI, PR .

JOURNAL OF FOOD SCIENCE, 1967, 32 (02) :143-&

[5] THE FATTY ACID CONTENT OF MEAT AND POULTRY BEFORE AND AFTER COOKING [J].

CHANG, ICL ;

WATTS, BM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (08) :334-338

[6]

CHOUDHURY RBR, 1960, J AM OIL CHEM SOC, V37, P87

[7] PHOSPHOLIPID OXIDATION IN EMULSIONS [J].

CORLISS, GA ;

DUGAN, LR .

LIPIDS, 1970, 5 (10) :846-&

[8] CHANGES IN LIPID COMPOSITION OF CHICKEN MUSCLE DURING FROZEN STORAGE [J].

DAVIDKOV.E ;

KHAN, AW .

JOURNAL OF FOOD SCIENCE, 1967, 32 (01) :35-&

[9] STABILITY OF NITROGENOUS COMPOUNDS AND LIPIDS DURING STORAGE OF FREEZE-DRIED RAW BEEF [J].

ELGHARBAWI, MI ;

DUGAN, LR .

JOURNAL OF FOOD SCIENCE, 1965, 30 (05) :817-+

[10]

FOLCH J, 1957, J BIOL CHEM, V226, P497

← 1 2 3 →