OXIDATION-INDUCED COLOR AND FLAVOR CHANGES IN MEAT

被引：56

作者：

GREENE, BE ^{[1
]}

PRICE, LG ^{[1
]}

机构：

[1] UNIV GEORGIA, DEPT FOODS & NUTR, ATHENS, GA 30602 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1975年 / 23卷 / 02期

关键词：

D O I：

10.1021/jf60198a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：164 / 167

页数：4

共 29 条

[1]

Bailey M. E., 1973, Proceedings of the Meat Industry Research Conference, P29

[2] CATALYSIS OF UNSATURATED LIPID OXIDATION BY IRON PROTOPORPHYRIN DERIVATIVES [J].

BROWN, WD ;

OLCOTT, HS ;

HARRIS, LS .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1963, 101 (01) :14-+

[3]

CHO I C, 1970, Journal of Food Science, V35, P668, DOI 10.1111/j.1365-2621.1970.tb04839.x

[4] DENATURED HEMOPROTEINS AS CATALYSTS IN LIPID OXIDATION [J].

ERIKSSON, CE ;

OLSSON, PA ;

SVENSSON, SG .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (09) :442-&

[5] OXIDATION OF FATTY ACIDS BY HEAT TREATED HEMOPROTEINS [J].

ERIKSSON, CE ;

OLSSON, PA ;

SVENSSON, SG .

LIPIDS, 1970, 5 (03) :365-+

[6] RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF [J].

GREENE, BE ;

HSIN, IM ;

ZIPSER, MW .

JOURNAL OF FOOD SCIENCE, 1971, 36 (06) :940-&

[7]

Haurowitz F, 1941, J BIOL CHEM, V140, P353

[8] EFFECT OF HEME COMPOUNDS ON LIPID OXIDATION [J].

HIRANO, Y ;

OLCOTT, HS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (10) :523-&

[9] APPLICATION OF AN IMAGE-SENSING CAMERA TO THE MEASUREMENT OF LENGTH AND VELOCITY OF MARKS PRINTED ON SPECIMENS [J].

SAWADA, T .

EXPERIMENTAL MECHANICS, 1986, 26 (01) :22-27

[10] OXIDATIVE CHANGES IN OXYMYOGLOBIN DURING INTERACTION WITH ARGININE LINOLEATE [J].

KOIZUMI, C ;

NONAKA, J ;

BROWN, WD .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :813-815

← 1 2 3 →