کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450844 | 1109663 | 2010 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Lipid oxidation and myoglobin oxidation in meat lead to off-flavor development and discoloration, respectively. These processes often appear to be linked and the oxidation of one of these leads to the formation of chemical species that can exacerbate oxidation of the other. Several investigators have reported preservation of fresh meat color following the inclusion of antioxidant ingredients. An understanding of the complementary oxidation interaction provides a basis for explaining quality deterioration in meat and also for developing strategies to maintain optimal sensory qualities.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 86, Issue 1, September 2010, Pages 86–94
Journal: Meat Science - Volume 86, Issue 1, September 2010, Pages 86–94
نویسندگان
Cameron Faustman, Qun Sun, Richard Mancini, Surendranath P. Suman,