Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content

Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze...

Descripción completa

Detalles Bibliográficos
Autores principales: Shang, Xiaolan, Yan, Xunyou, Li, Qiuling, Liu, Zizheng, Teng, Anguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713777/
https://www.ncbi.nlm.nih.gov/pubmed/33305281
http://dx.doi.org/10.5851/kosfa.2020.e67

Ejemplares similares

Ejemplares similares