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Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to repeated freeze-thaw process were determined to assess the ef...

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Detalles Bibliográficos
Autores principales: Shang, Xiaolan, Du, Juan, Zhao, Yuhan, Tian, Jiajia, Jiang, Shuhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564322/
https://www.ncbi.nlm.nih.gov/pubmed/34796321
http://dx.doi.org/10.5851/kosfa.2021.e46