Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

LWT

Volumn 60, Issue 1, 2015, Pages 199-206

  Wang, Yongli ^a,b,c   Li, Feng ^d   Zhuang, Hong ^e   Chen, Xiao ^a,b,c   Li, Lianghao ^a,b,c   Qiao, Weiwei ^a   Zhang, Jianhao ^a,b,c  

^a National Centre of Meat Quality and Safety Control   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

^d SHANDONG AGRICULTURAL UNIVERSITY   (China)

^e AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Biogenic amines; Dry cured bacon; N Nitrosamines; Nitrite; Polyphenols

Indexed keywords

CURING; NITROSAMINES; OXIDATION; SEED; TEA;

BIOGENIC AMINES; N-NITROSAMINES; N-NITROSODIMETHYLAMINE; NITRITE; PHYSICO-CHEMICAL FACTORS; PHYSICOCHEMICAL PARAMETERS; POLYPHENOLS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

DRYING;

ENTEROBACTERIACEAE; VITACEAE;

EID: 84921953440     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.022     Document Type: Article

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