Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

LWT

Volumn 56, Issue 1, 2014, Pages 62-68

  Utrera, Mariana ^a   Morcuende, David ^a   Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Carbonylation; Fat content; Frozen storage; Protein oxidation; Tryptophan depletion

Indexed keywords

AMINO ACIDS; BEEF; CHEMICAL MODIFICATION; FOOD STORAGE; OXIDATION; PROTEINS;

BASE STRUCTURE; BEEF PATTIES; CARBONYLATIONS; FAT CONTENTS; FROZEN STORAGE; LIPID OXIDATION; PROTEIN OXIDATION; SCHIFF-BASE; TRYPTOPHAN DEPLETION; WATER-HOLDING CAPACITY;

CARBONYLATION;

EID: 84890251106     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.10.040     Document Type: Article

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