Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage

Meat Science

Volumn 98, Issue 1, 2014, Pages 34-40

  Feng, Li ^a   Qiao, Yan ^a   Zou, Yufeng ^a   Huang, Ming ^a   Kang, Zhuangli ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant capacity; Chinese sausage; Flavourzyme; Proteolysis; Sensory attributes; Texture profile analysis

Indexed keywords

MEATS; PROTEINS; TEXTURES;

ANTIOXIDANT CAPACITY; CHINESE SAUSAGE; FLAVOURZYME; SENSORY ATTRIBUTES; TEXTURE PROFILE ANALYSIS;

PROTEOLYSIS;

ANTIOXIDANT; FLAVOURZYME; FOOD ADDITIVE; PROTEIN INTAKE; PROTEINASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; DRUG EFFECTS; FOOD HANDLING; FOOD QUALITY; HUMAN; LIPID METABOLISM; MEAT; ODOR; PH; PIG; PROCEDURES; PROTEIN DEGRADATION; PROTEIN INTAKE; TASTE;

ANIMALS; ANTIOXIDANTS; COLOR; DIETARY PROTEINS; ENDOPEPTIDASES; FOOD ADDITIVES; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT PRODUCTS; PROTEOLYSIS; SMELL; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER;

EID: 84900335878     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.04.001     Document Type: Article

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