Sodium chloride or heme protein induced lipid oxidation in raw, Minced Chicken Meat and Beef

Czech Journal of Food Sciences

Volumn 28, Issue 5, 2010, Pages 364-375

  Gheisari, Hamid R ^a   Møller, Jens K S ^b   Adamsen, Christina E ^b   Skibsted, Leif H ^b  

^a SHIRAZ UNIVERSITY   (Iran)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Heme iron; Lipid oxidation; Myoglobin; Rancidity; Salt

Indexed keywords

ANIMALS; BEEF; FOOD STORAGE; PEROXIDES; POLYUNSATURATED FATTY ACIDS; PORPHYRINS; SALTS; SATURATED FATTY ACIDS; SODIUM CHLORIDE; VOLATILE FATTY ACIDS;

FATTY ACID PROFILES; HEME IRON; INCREASING EFFECT; LIPID OXIDATION; MYOGLOBIN; OXIDATIVE STABILITY; PEROXIDE VALUE; RANCIDITY;

OXIDATION;

EID: 77958148071     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/182/2009-cjfs     Document Type: Article

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