Lipolysis and lipid oxidation in bacon during curing and drying-ripening

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 465-471

  Jin, Guofeng ^a   Zhang, Jianhao ^a   Yu, Xiang ^a,b   Zhang, Yangping ^a   Lei, Yanxiong ^a   Wang, Jiamei ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HUBEI NORMAL UNIVERSITY   (China)

Author keywords

Drying ripening; Lipases; Lipid oxidation; Lipolysis; Lipoxygenase; Pig bacon belly; POV; TBARS

Indexed keywords

ACID LIPASE; FATTY ACID; LIPOXYGENASE; PEROXIDE; PHOSPHOLIPASE; PHOSPHOLIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL LIPASE;

ARTICLE; ENZYME ACTIVITY; FREEZE DRYING; LIPID COMPOSITION; LIPID OXIDATION; LIPOLYSIS; MEAT; PHYSICAL CHEMISTRY; TEMPERATURE SENSITIVITY;

SUIDAE;

EID: 77953291563     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.031     Document Type: Article

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