Effect of soy sauce on lipid oxidation of irradiated pork patties

Radiation Physics and Chemistry

Volumn 90, Issue , 2013, Pages 131-133

  Kim, Hyun Wook ^a   Hwang, Ko Eun ^a   Choi, Yun Sang ^a   Choi, Ji Hun ^a   Lee, Mi Ai ^a   Song, Dong Heon ^a   Kim, Hack Youn ^b   Lee, Ju Woon ^c   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b Kongju National University   (South Korea)

^c Korea Atomic Energy Research Institute   (South Korea)

Author keywords

Electron beam irradiation; Lipid oxidation; Pork patty; Soy sauce

Indexed keywords

2-THIOBARBITURIC ACID; ANTIOXIDANT EFFECT; ELECTRON BEAM IRRADIATION; LIPID OXIDATION; PORK PATTY; SALT CONCENTRATION; SOY SAUCE; SYNERGISTIC EFFECT;

ASCORBIC ACID; ELECTRON BEAMS; FATTY ACIDS; OXIDATION; PEROXIDES; SODIUM CHLORIDE;

MEATS;

ALKADIENE; ASCORBIC ACID; FATTY ACID; PEROXIDE; SODIUM CHLORIDE; SOYBEAN OIL; THIOBARBITURIC ACID;

ARTICLE; CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); CONJUGATION; CONTROLLED STUDY; ELECTRON BEAM; FOOD ANALYSIS; FOOD IRRADIATION; FOOD STORAGE; FREEZING; LIPID OXIDATION; LOW TEMPERATURE; PORK; RADIATION DOSE; STORAGE TEMPERATURE;

EID: 84878976691     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2013.05.002     Document Type: Article

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