Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

Food Chemistry

Volumn 155, Issue , 2014, Pages 57-63

  Lorenzo, José M ^a   Pateiro, Mirian ^a   Fontán, María C García ^a   Carballo, Javier ^b  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Fat content; Foal liver p t ; Lipid and protein oxidation; Non heme iron; Shelf life

Indexed keywords

PORPHYRINS;

FAT CONTENTS; LIPID OXIDATION; MICROBIAL COUNT; OXIDATIVE DEGRADATION; PROTEIN CARBONYLS; PROTEIN OXIDATION; REFRIGERATED STORAGES; SHELF LIFE;

PROTEINS;

CARBONYL DERIVATIVE; FAT; MUSCLE PROTEIN;

AEROBIC METABOLISM; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FAT CONTENT; FOAL; FOOD STORAGE; LIPID OXIDATION; LIVER PRESERVATION; OXIDATION; PHYSICAL CHEMISTRY; SHELF LIFE;

FAT CONTENT; FOAL LIVER PÂTÉ; LIPID AND PROTEIN OXIDATION; NON-HEME IRON; SHELF LIFE;

ANIMALS; BACTERIA; COLD TEMPERATURE; FATS; FOOD STORAGE; LIPIDS; LIVER; MEAT PRODUCTS; OXIDATION-REDUCTION; PROTEINS; SWINE;

EID: 84893597524     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.038     Document Type: Article

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