COMPARISON OF BROILER TISSUES FOR OXIDATIVE CHANGES AFTER COOKING AND REFRIGERATED STORAGE

被引：12

作者：

ANG, CYW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13533.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1072 / 1075

页数：4

共 36 条

[1] A MILD, RAPID, AND EFFICIENT METHOD OF LIPID EXTRACTION FOR USE IN DETERMINING VITAMIN-E LIPID RATIOS [J].

BURTON, GW ;

WEBB, A ;

INGOLD, KU .

LIPIDS, 1985, 20 (01) :29-39

[2] SOME FACTORS INFLUENCING THE NONHEME IRON CONTENT OF MEAT AND ITS IMPLICATIONS IN OXIDATION [J].

CHEN, CC ;

PEARSON, AM ;

GRAY, JI ;

FOOLADI, MH ;

KU, PK .

JOURNAL OF FOOD SCIENCE, 1984, 49 (02) :581-584

[3] INFLUENCE OF GRINDING, COOKING AND REFRIGERATED STORAGE ON LIPID STABILITY IN TURKEY [J].

DAWSON, LE ;

SCHIERHOLZ, K .

POULTRY SCIENCE, 1976, 55 (02) :618-622

[4]

FOOLADI MH, 1979, FOOD CHEM, V3, P283

[5]

GODBER JS, 1985, 45TH IFT ANN M ATL

[6] ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS [J].

IGENE, JO ;

PEARSON, AM .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1285-1290

[7] EVALUATION OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBRS) IN RELATION TO WARMED-OVER FLAVOR (WOF) DEVELOPMENT IN COOKED CHICKEN [J].

IGENE, JO ;

YAMAUCHI, K ;

PEARSON, AM ;

GRAY, JI ;

AUST, SD .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (03) :364-367

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

IGENE, JO ;

PEARSON, AM ;

GRAY, JI .

FOOD CHEMISTRY, 1981, 7 (04) :289-303

[9]

IGENE JO, 1979, J AGR FOOD CHEM, V27, P283

[10] DEVELOPMENT OF RANCIDITY DURING SHORT-TIME STORAGE OF COOKED POULTRY MEAT [J].

JACOBSON, M ;

KOEHLER, HH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (06) :1069-&

← 1 2 3 4 →