Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

Food Chemistry

Volumn 147, Issue , 2014, Pages 70-77

  Fuentes, Verónica ^a   Estévez, Mario ^a   Ventanas, Jesús ^a   Ventanas, Sonia ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

AAS; Fermented sausages; GGS; Lipid content; Lipid oxidation; Sunflower oil

Indexed keywords

AAS; FERMENTED SAUSAGES; GGS; LIPID CONTENT; LIPID OXIDATION;

CARBONYLATION; FATTY ACIDS; LIPIDS; MEATS; PROTEINS; SUNFLOWER OIL;

OXIDATION;

ALPHA TOCOPHEROL; FATTY ACID; MALONALDEHYDE; MONOUNSATURATED FATTY ACID; MUSCLE PROTEIN; PERCHLORIC ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; HUMIDITY; LIPID COMPOSITION; LIPID OXIDATION; MEAT; OXIDATION; PROTEIN CARBONYLATION; PROTEIN CONTENT; PROTEIN DEGRADATION;

ANIMALIA; HELIANTHUS;

AAS; FERMENTED SAUSAGES; GGS; LIPID CONTENT; LIPID OXIDATION; SUNFLOWER OIL;

ANIMALS; FERMENTATION; LIPIDS; MEAT PRODUCTS; OXIDATION-REDUCTION; PROTEIN CARBONYLATION; PROTEINS; SWINE;

EID: 84885451767     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.100     Document Type: Article

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