Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation

Food Chemistry

Volumn 94, Issue 4, 2006, Pages 580-588

  Visessanguan, Wonnop ^a   Benjakul, Soottawat ^b   Riebroy, Siriporn ^b   Yarchai, Mongkol ^a   Tapingkae, Wanaporn ^a  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Fatty acid; Fermented pork sausage; Lipid oxidation; Lipolysis; Nham

Indexed keywords

DIACYLGLYCEROL; FATTY ACID; LINOLEIC ACID; LIPID; OLEIC ACID; PALMITIC ACID; PEROXIDE; PHOSPHOLIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL;

ANIMAL TISSUE; ARTICLE; EXTRACTION; FERMENTATION; LIPID ANALYSIS; LIPID COMPOSITION; LIPID OXIDATION; LIPOLYSIS; MEAT; NONHUMAN; ODOR; TASTE;

EID: 24044441629     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.051     Document Type: Article

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