کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584801 | 1492028 | 2018 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Combination effects of salts and cold storage on the formation of protein-bound NÉ-(carboxymethyl)lysine and NÉ-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effects of cold storage (0â¯Â°C, 0-8â¯days) and salts (NaCl, 0.5-5%; NaNO2, 50-150â¯mg/kg) on the formation of protein-bound NÉ-(carboxymethyl)lysine (CML) and NÉ-(carboxyethyl)lysine (CEL) in raw and subsequently commercially sterilized (121â¯Â°C, 10â¯min) pork were investigated. Based upon two-factor analysis of variance (αâ¯=â¯0.05), there was no significant interaction effect between salts and storage time on the levels of CML and CEL in raw or sterile pork; salts and storage time did not significantly affect the amounts of CML and CEL in raw pork. However, in sterile pork, 1.5-5% NaCl treatments led to an average of 7.5-52.6% increase in CML, while NaNO2 resulted in 25.4-37.1% and 21.4-23.4% reduction in CML and CEL, respectively; raw pork stored for 8â¯days led to 82.5% increase of CML and 32.6% increase of CEL in the sterile products (nâ¯=â¯30), as compared to those without cold storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 455-461
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 455-461
نویسندگان
Lihong Niu, Xiaohua Sun, Juming Tang, Jianhui Wang, Jing Wang, Barbara A. Rasco, Keqiang Lai, Yuxia Fan, Yiqun Huang,