METMYOGLOBIN AND INORGANIC METALS AS PRO-OXIDANTS IN RAW AND COOKED MUSCLE SYSTEMS

被引：122

作者：

TICHIVANGANA, JZ ^{[1
]}

MORRISSEY, PA ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK,DEPT FOOD CHEM,CORK,IRELAND

来源：

MEAT SCIENCE | 1985年 / 15卷 / 02期

关键词：

D O I：

10.1016/0309-1740(85)90051-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：107 / 116

页数：10

共 22 条

[1]

ALLEN CE, 1981, FOOD TECHNOL-CHICAGO, V35, P253

[2] AVAILABILITY OF IRON FROM CHICKEN MEAT AND LIVER GIVEN TO RATS [J].

BOGUNJOKO, FE ;

NEALE, RJ ;

LEDWARD, DA .

BRITISH JOURNAL OF NUTRITION, 1983, 50 (03) :511-520

[3] IRON AND ZINC-COMPOUNDS IN THE MUSCLE MEATS OF BEEF, LAMB, PORK AND CHICKEN [J].

HAZELL, T .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1982, 33 (10) :1049-1056

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

HIRANO, Y ;

OLCOTT, HS .

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

[5] INFLUENCE OF HEME PIGMENTS, NITRITE, AND NON-HEME IRON ON DEVELOPMENT OF WARMED-OVER FLAVOR (WOF) IN COOKED MEAT [J].

IGENE, JO ;

KING, JA ;

PEARSON, AM ;

GRAY, JI .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (04) :838-842

[6] ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE [J].

IGENE, JO ;

PEARSON, AM ;

DUGAN, LR ;

PRICE, JF .

FOOD CHEMISTRY, 1980, 5 (04) :263-276

[7] METAL-CATALYZED OXIDATION IN MACKEREL SKIN AND MEAT LIPIDS [J].

KE, PJ ;

ACKMAN, RG .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (10) :636-640

[8]

KE PJ, 1977, J FOOD TECHNOL, V12, P37

[9] ACCELERATION AND INHIBITION OF LIPID OXIDATION BY HEME COMPOUNDS [J].

KENDRICK, J ;

WATTS, BM .

LIPIDS, 1969, 4 (06) :454-&

[10]

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

← 1 2 3 →