Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball

The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and...

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Detalles Bibliográficos
Autores principales: Yoon, Dong-kyu, Kim, Ji-Han, Cho, Won-Young, Ji, Da-Som, Lee, Ha-Jung, Kim, Jung-Ho, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335129/
https://www.ncbi.nlm.nih.gov/pubmed/30675113
http://dx.doi.org/10.5851/kosfa.2018.e53

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335129/
https://www.ncbi.nlm.nih.gov/pubmed/30675113
http://dx.doi.org/10.5851/kosfa.2018.e53

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