Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage

Food Research International

Volumn 65, Issue PB, 2014, Pages 137-143

  Figueirêdo, Bruno Chacon ^a   Trad, Isabela Jorge ^a   Mariutti, Lilian Regina Barros ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Annatto; Antioxidants; Cholesterol oxides; Lipid oxidation; Pork meat

Indexed keywords

ANTIOXIDANTS; CHOLESTEROL; FATTY ACIDS; HEAT TREATMENT; MEATS; OXIDATION; SODIUM;

ANNATTO; ANTIOXIDANT PROPERTIES; CHOLESTEROL CONTENT; CHOLESTEROL OXIDES; FATTY ACID COMPOSITION; LIPID OXIDATION; PORK MEAT; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

FOOD STORAGE;

EID: 84910002304     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.016     Document Type: Article

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