CONTROL OF HEAT-INDUCED OXIDATIVE RANCIDITY IN REFRIGERATED SHARK AND MACKEREL

被引：11

作者：

YOUNATHAN, MT

OON, JK

YUSOF, RBM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14817.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：176 / 178

页数：3

共 18 条

[1] EFFECT OF ANTIOXIDANTS ON MALONALDEHYDE PRODUCTION AND FATTY-ACID COMPOSITION IN PIECES OF BOVINE MUSCLE AND ADIPOSE-TISSUE STORED FRESH AND FROZEN [J].

CALDIRONI, HA ;

BAZAN, NG .

JOURNAL OF FOOD SCIENCE, 1982, 47 (04) :1329-+

[2] EFFECT OF ICED STORAGE ON FREE FATTY-ACID PRODUCTION AND LIPID OXIDATION IN MULLET MUSCLE [J].

DENG, JC .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :337-340

[3] CHARACTERIZATION OF UNSATURATED FATTY ACIDS BY GAS-LIQUID CHROMATOGRAPHY [J].

HOFSTETTER, HH ;

SEN, N ;

HOLMAN, RT .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (06) :537-+

[4] DECREASED FORMATION OF PROSTAGLANDINS DERIVED FROM ARACHIDONIC-ACID BY DIETARY LINOLENATE IN RATS [J].

HWANG, DH ;

CARROLL, AE .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1980, 33 (03) :590-597

[5] EFFECTS OF TRANS TRANS METHYL LINOLEATE ON THE CONCENTRATION OF PROSTAGLANDINS AND THEIR PRECURSORS IN RAT [J].

HWANG, DH ;

KINSELLA, JE .

PROSTAGLANDINS, 1979, 17 (04) :543-559

[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] 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

[8] PHOSPHOLIPID CHANGES AND LIPID OXIDATION DURING COOKING AND FROZEN STORAGE OF RAW GROUND BEEF [J].

KELLER, JD ;

KINSELLA, JE .

JOURNAL OF FOOD SCIENCE, 1973, 38 (07) :1200-1204

[9]

MORRISON WR, 1964, J LIPID RES, V5, P600

[10]

Pearson A. M., 1977, Advances in Food Research, V23, P1, DOI 10.1016/S0065-2628(08)60326-2

← 1 2 →