Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2751-2756

  Jin, Guofeng ^a   He, Lichao ^b   Yu, Xiang ^c   Zhang, Jianhao ^c   Ma, Meihu ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Chutian College Huazhong Agricultural University ^*  (China)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant enzyme activities; Dry salted bacon; Salt content; TBARS; Temperature

Indexed keywords

ANTIOXIDANTS; OXYGEN; TEMPERATURE;

ANTIOXIDANT ENZYME ACTIVITY; CONCENTRATION-DEPENDENT; GLUTATHIONE PEROXIDASE; OXIDATIVE STABILITY; SALT CONTENT; SUPEROXIDE DISMUTASES; TBARS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ENZYMES;

ANTIOXIDANT; CATALASE; GLUTATHIONE PEROXIDASE; SODIUM CHLORIDE; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CONCENTRATION (PARAMETERS); ENZYME ACTIVITY; ENZYME STABILITY; FOOD PROCESSING; LIPID OXIDATION; PORK; TEMPERATURE;

EID: 84879240400     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.107     Document Type: Article

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