Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 817-825

  Jin, Guofeng ^a,b   He, Lichao ^a   Zhang, Jianhao ^a   Yu, Xiang ^a   Wang, Jiamei ^a   Huang, Feng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Belly muscle; Controlling method; Lipid oxidation; NaCl; Response surface methodology; Temperature

Indexed keywords

BELLY MUSCLE; CONTROLLING METHODS; LIPID OXIDATION; NACL; RESPONSE SURFACE METHODOLOGY;

ACTIVATION ENERGY; MEATS; MUSCLE; OXIDATION; SODIUM; SODIUM CHLORIDE; SURFACE PROPERTIES;

TEMPERATURE;

PEROXIDE; SODIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; ENERGY; FOOD CONTROL; HIGH TEMPERATURE; LIPID OXIDATION; MINCED PORK MUSCLE; MOLECULAR INTERACTION; MOLECULAR MODEL; NONHUMAN; PORK; RESPONSE SURFACE METHOD; TEMPERATURE;

EID: 80755163672     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.050     Document Type: Article

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