Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

Food Chemistry

Volumn 111, Issue 3, 2008, Pages 730-737

  Martin, Diana ^a   Antequera, Teresa ^a   Muriel, Elena ^a   Andres, Ana I ^a   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Conjugated linoleic acid; Lipid oxidation; Monounsaturated fatty acids; Pork; Refrigerated storage; Volatile compounds

Indexed keywords

CONJUGATED LINOLEIC ACID; MONOUNSATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE AGENT;

ANIMAL EXPERIMENT; ANIMAL FOOD; ARTICLE; DIET SUPPLEMENTATION; FOOD STORAGE; LIPID OXIDATION; MEAT; NONHUMAN; PORK; SWINE;

SUIDAE;

EID: 46049097136     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.04.048     Document Type: Article

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