Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons

Journal of Food Science

Volumn 80, Issue 3, 2015, Pages C547-C555

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

Antimicrobial activity; Biogenic amines; Dry cured bacon; Polyphenols; tocopherol

Indexed keywords

ENTEROBACTERIACEAE; MICROCOCCACEAE; VITACEAE;

ALPHA TOCOPHEROL; AMINE; ANTIOXIDANT; CATECHOL DERIVATIVE; FATTY ALCOHOL; GINGEROL; GRAPE SEED EXTRACT; NITROGEN; POLYPHENOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; BACTERIUM; CAMELLIA SINENSIS; CHEMISTRY; FOOD CONTROL; FOOD PRESERVATION; FUNGUS; GINGER; HUMAN; LIPID METABOLISM; LIPID PEROXIDATION; MEAT; METABOLISM; MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; VITIS;

ALPHA-TOCOPHEROL; AMINES; ANTIOXIDANTS; BACTERIA; CAMELLIA SINENSIS; CATECHOLS; FATTY ALCOHOLS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; GINGER; GRAPE SEED EXTRACT; HUMANS; LIPID METABOLISM; LIPID PEROXIDATION; MEAT PRODUCTS; NITROGEN; POLYPHENOLS; PRINCIPAL COMPONENT ANALYSIS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITIS;

EID: 84924916330     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12796     Document Type: Article

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