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L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical
OBJECTIVE: To evaluate the effects of L-lysine (Lys)/L-arginine (Arg) on lipid and protein oxidation of emulsion sausage during storage and its possible mechanism. METHODS: Four samples were prepared based on the presence or absence of additional sodium isoascorbate, Lys, or Arg: sample A (control),...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933990/ https://www.ncbi.nlm.nih.gov/pubmed/29268578 http://dx.doi.org/10.5713/ajas.17.0617 |