Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Meat Science

Volumn 95, Issue 3, 2013, Pages 641-646

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

^a Konkuk University   (South Korea)

^b Kongju National University   (South Korea)

^c World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

Author keywords

Antioxidant; Discoloration; Lipid oxidation; Soy sauce

Indexed keywords

2-THIOBARBITURIC ACID; ANTIOXIDANT EFFECT; CONJUGATED DIENE; FREE FATTY ACID; LIPID OXIDATION; SALT CONCENTRATION; SODIUM CHLORIDE SOLUTION; SOY SAUCE;

ANTIOXIDANTS; ASCORBIC ACID; COLD STORAGE; COLOR; DISCOLORATION; MEATS; SODIUM CHLORIDE;

OXIDATION;

ANTIOXIDANT; INORGANIC SALT; METMYOGLOBIN; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; SALT INTAKE;

ANIMAL; ARTICLE; CATTLE; COLD; COLOR; DISCOLORATION; FOOD PRESERVATION; FOOD STORAGE; LIPID OXIDATION; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; PH; SALT INTAKE; SOY SAUCE; SOYBEAN; ANALYSIS; BOVINAE; PROCEDURES;

ANTIOXIDANT; DISCOLORATION; LIPID OXIDATION; SOY SAUCE;

ANIMALS; ANTIOXIDANTS; CATTLE; COLD TEMPERATURE; COLOR; FOOD PRESERVATION; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT PRODUCTS; METMYOGLOBIN; PEROXIDES; SALTS; SODIUM CHLORIDE, DIETARY; SOY FOODS; SOYBEANS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84879808922     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.006     Document Type: Article

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