Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality

This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (...

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Detalles Bibliográficos
Autores principales: Seo, Hyun-Woo, Seo, Jin-Kyu, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869546/
https://www.ncbi.nlm.nih.gov/pubmed/27194928
http://dx.doi.org/10.5851/kosfa.2016.36.2.198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869546/
https://www.ncbi.nlm.nih.gov/pubmed/27194928
http://dx.doi.org/10.5851/kosfa.2016.36.2.198

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