Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage

The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at –18±1°C for 0, 3, 6, 9, and...

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Detalles Bibliográficos
Autores principales: Yu, Jiangyong, Guo, Mei, Liu, Guishan, Zhang, Jingjing, Fan, Naiyun, Li, Xiaorui, Sun, Yourui, Yuan, Jiangtao, Huang, Rui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289809/
https://www.ncbi.nlm.nih.gov/pubmed/35855275
http://dx.doi.org/10.5851/kosfa.2022.e23

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289809/
https://www.ncbi.nlm.nih.gov/pubmed/35855275
http://dx.doi.org/10.5851/kosfa.2022.e23

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