Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

Meat Science

Volumn 95, Issue 2, 2013, Pages 145-150

  Zhang, L ^a   Lin, Y H ^b   Leng, X J ^a   Huang, M ^a   Zhou, G H ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b China Idea and Innovation Center   (China)

Author keywords

Chinese style sausage; Color; Lipid oxidation; Protein oxidation; Sage; Texture

Indexed keywords

CHINESE-STYLE SAUSAGE; LIPID OXIDATION; OXIDATIVE STABILITY; PROTEIN CARBONYLS; PROTEIN OXIDATION; REFRIGERATED STORAGES; SAGE; SENSORY PROPERTIES;

COLOR; OXIDATION RESISTANCE; PROTEINS; TEXTURES;

MEATS;

SALVIA OFFICINALIS;

FOOD PRESERVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; DRUG EFFECT; FOOD PRESERVATION; FOOD STORAGE; LIPID METABOLISM; MEAT; METABOLISM; METHODOLOGY; OXIDATIVE STRESS; PROTEIN CARBONYLATION; SALVIA OFFICINALIS; SWINE; ANALYSIS; DRUG EFFECTS; PIG; PROCEDURES;

ANIMALS; COLOR; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; LIPID METABOLISM; MEAT PRODUCTS; OXIDATIVE STRESS; PROTEIN CARBONYLATION; SALVIA OFFICINALIS; SULFHYDRYL COMPOUNDS; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84878740453     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.005     Document Type: Article

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