MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT

被引：70

作者：

LEE, YB ^{[1
]}

HARGUS, GL ^{[1
]}

KIRKPATRICK, JA ^{[1
]}

BERNER, DL ^{[1
]}

FORSYTHE, RH ^{[1
]}

机构：

[1] CAMPBELL INST FOOD RES,BASIC RES DEPT,CAMDEN,NJ 08101

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02244.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：964 / 967

页数：4

共 20 条

[1] RAPID METHOD FOR DETERMINING ANTIOXIDANT ACTIVITY AND FAT STABILITY [J].

BERNER, DL ;

CONTE, JA ;

JACOBSON, GA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (07) :292-296

[2]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[3] DETERMINATION OF IRON IN HEME COMPOUNDS .2. HEMOGLOBIN AND MYOGLOBIN [J].

CAMERON, BF .

ANALYTICAL BIOCHEMISTRY, 1965, 11 (02) :164-&

[4] DETERMINATION OF FATTY ACID COMPOSITION OF MILK FAT BY DUAL COLUMN TEMPERATURE PROGRAMMED GAS-LIQUID CHROMATOGRAPHY [J].

DEMAN, JM .

JOURNAL OF DAIRY SCIENCE, 1964, 47 (05) :546-+

[5] POULTRY PRODUCT QUALITY - CARBONYL COMPOSITION AND ORGANOLEPTIC EVALUATION OF MECHANICALLY DEBONED POULTRY MEAT [J].

DIMICK, PS ;

GRUNDEN, LP ;

MACNEIL, JH .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :544-&

[6] IMPROVING QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION [J].

FRONING, GW ;

JOHNSON, F .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :279-281

[7] EFFECT OF SKIN CONTENT PRIOR TO DEBONING ON EMULSIFYING AND COLOR CHARACTERISTICS OF MECHANICALLY DEBONED CHICKEN BACK MEAT [J].

FRONING, GW ;

SATTERLEE, LD ;

JOHNSON, F .

POULTRY SCIENCE, 1973, 52 (03) :923-926

[8] QUALITY OF MECHANICALLY DEBONED TURKEY MEAT - EFFECT OF STORAGE TIME AND TEMPERATURE [J].

JOHNSON, PG ;

CUNNINGHAM, FE ;

BOWERS, JA .

POULTRY SCIENCE, 1974, 53 (02) :732-736

[9] INHIBITION OF AUTOXIDATION OF UNSATURATED FATTY ACIDS BY HAEMATIN PROTEINS [J].

LEWIS, SE ;

WILLS, ED .

BIOCHIMICA ET BIOPHYSICA ACTA, 1963, 70 (03) :336-&

[10]

LIU H-P, 1970, Journal of Food Science, V35, P593, DOI 10.1111/j.1365-2621.1970.tb04818.x

← 1 2 →