ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE

被引：98

作者：

IGENE, JO ^{[1
]}

PEARSON, AM ^{[1
]}

DUGAN, LR ^{[1
]}

PRICE, JF ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

FOOD CHEMISTRY | 1980年 / 5卷 / 04期

关键词：

D O I：

10.1016/0308-8146(80)90048-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：263 / 276

页数：14

共 21 条

[1]

[Anonymous], 1962, S FOOD LIP THEIR OX

[2]

BRATZLER LD, 1977, FUNDAMENTALS FOOD FR, P215

[3]

CADWELL HM, 1960, FOOD RES, V25, P139

[4] LIPID AUTOXIDATION IN FREEZE-DRIED MEATS [J].

CHIPAULT, JR ;

HAWKINS, JM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (03) :495-&

[5]

CHOUDHURY RBR, 1960, J AM OIL CHEM SOC, V37, P87

[6] STEAM-VOLATILE COMPONENTS FROM FREEZE-DRIED BEEF STORED AT ROOM TEMPERATURE [J].

ELGHARBAWI, MI ;

DUGAN, LR .

JOURNAL OF FOOD SCIENCE, 1965, 30 (05) :814-+

[7]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[8] LIPID OXIDATION AND PIGMENT CHANGES IN RAW BEEF [J].

GREENE, BE .

JOURNAL OF FOOD SCIENCE, 1969, 34 (02) :110-&

[9] FATTY ACID COMPOSITION OF MEAT TISSUE LIPIDS [J].

HORNSTEIN, I ;

HEIMBERG, MJ ;

CROWE, PF .

JOURNAL OF FOOD SCIENCE, 1961, 26 (06) :581-&

[10] COMPOSITION OF LIPIDS IN SOME BEEF MUSCLES [J].

HORNSTEIN, I ;

CROWE, PF ;

HINER, R .

JOURNAL OF FOOD SCIENCE, 1967, 32 (06) :650-+

← 1 2 3 →