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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2021
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| 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 |