FACTORS RELATING TO OXIDATIVE STABILITY OF COOKED BROILER BREAST PATTIES TREATED WITH SODIUM TRIPOLYPHOSPHATE

被引：9

作者：

ANG, CYW

YOUNG, LL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05943.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1151 / 1154

页数：4

相关论文

共 29 条

[1] EFFECT OF MARINATION WITH SODIUM PYROPHOSPHATE SOLUTION ON OXIDATIVE STABILITY OF FROZEN COOKED BROILER LEG MEAT
ANG, CYW
YOUNG, LL
[J]. POULTRY SCIENCE, 1987, 66 (04) : 676 - 678
[2] EFFECT OF SALT AND SODIUM TRIPOLYPHOSPHATE ON SHEAR, THIOBARBITURIC ACID, SODIUM, AND PHOSPHORUS VALUES OF HOT-STRIPPED BROILER BREAST MEAT
ANG, CYW
HAMM, D
[J]. POULTRY SCIENCE, 1986, 65 (08) : 1532 - 1538
[3] SOME FACTORS INFLUENCING THE NONHEME IRON CONTENT OF MEAT AND ITS IMPLICATIONS IN OXIDATION
CHEN, CC
PEARSON, AM
GRAY, JI
FOOLADI, MH
KU, PK
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (02) : 581 - 584
[4] EFFECT OF PH ON TBA VALUES OF GROUND RAW POULTRY MEAT
CHEN, TC
WAIMALEONGORAEK, C
[J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (06) : 1946 - 1947
[5] ELLINGER RH, 1972, HDB FOOD ADDITIVES, P632
[6] EFFECT OF POLYPHOSPHATES AND SODIUM CHLORIDE ON COOKING YIELDS AND OXIDATIVE STABILITY OF CHICKEN
FARR, AJ
MAY, KN
[J]. POULTRY SCIENCE, 1970, 49 (01) : 268 - &
[7] Hamm R., 1970, PHOSPHATES FOOD PROC, P65
[8] INFLUENCE OF HEME PIGMENTS, NITRITE, AND NON-HEME IRON ON DEVELOPMENT OF WARMED-OVER FLAVOR (WOF) IN COOKED MEAT
IGENE, JO
KING, JA
PEARSON, AM
GRAY, JI
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (04) : 838 - 842
[9] EFFECTS OF POLYPHOSPHATES ON SEVERAL ORGANOLEPTIC, PHYSICAL, AND CHEMICAL PROPERTIES OF STORED PRECOOKED FROZEN CHICKENS
LANDES, DR
[J]. POULTRY SCIENCE, 1972, 51 (02) : 641 - &
[10] METMYOGLOBIN AND NONHEME IRON AS PRO-OXIDANTS IN COOKED MEAT
LOVE, JD
PEARSON, AM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (06) : 1032 - 1034