Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

Meat Science

Volumn 95, Issue 2, 2013, Pages 295-301

  Huang, Li ^a,b   Xiong, Youling L ^c   Kong, Baohua ^a   Huang, Xiangang ^b   Li, Jing ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Rizhao Politechnic   (China)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Dumpling; Flavour compound; Free fatty acid; Frozen storage; Oxidation; Sensory evaluation

Indexed keywords

DUMPLING; FREE FATTY ACID; FROZEN STORAGE; PROTEIN CARBONYLS; QUALITY DETERIORATIONS; SENSORY EVALUATION; STORAGE TEMPERATURES; VOLATILE COMPOUNDS;

FILLERS; FLAVOR COMPOUNDS; MEATS; ODORS; PROTEINS; UNSATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

OXIDATION;

FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; FOOD STORAGE; FREEZING; HUMAN; LIPID METABOLISM; MEAT; METABOLISM; ODOR; PHYSIOLOGY; PROTEIN CARBONYLATION; SWINE; TASTE; ANALYSIS;

ANIMALS; FATTY ACIDS, NONESTERIFIED; FOOD STORAGE; FREEZING; HUMANS; LIPID METABOLISM; MEAT; ODORS; PROTEIN CARBONYLATION; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84878776262     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.034     Document Type: Article

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