Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock

In this work the effects of cooking cycle times of marinating juice and reheating on the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HAs) in marinated pig hock were investigated. After the 12th cycle, the total content of COPs was 3.3, 2.0, and 2.0 times higher than t...

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Detalles Bibliográficos
Autores principales: Guo, Xiuyun, Zhang, Yawei, Qian, Ye, Peng, Zengqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466265/
https://www.ncbi.nlm.nih.gov/pubmed/32806639
http://dx.doi.org/10.3390/foods9081104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466265/
https://www.ncbi.nlm.nih.gov/pubmed/32806639
http://dx.doi.org/10.3390/foods9081104

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