KINETIC-MODEL OF LIPID OXIDATION IN FOODS

被引：85

作者：

OZILGEN, S

OZILGEN, M

机构：

[1] Food Engineering Dept, Middle East Technical Univ, Ankara

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06795.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters. Variations of these numerical values were also associated with varying pretreatment and storage conditions. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：498 / &

共 19 条

[1]

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[2] EFFECT OF PH ON TBA VALUES OF GROUND RAW POULTRY MEAT [J].