ShareOXIDATIVE STABILITY OF FROZEN PORK PATTIES. EFFECT OF LIGHT AND ADDED SALT.
Author(s) : ANDERSEN H. J., SKIBSTED L. H.
Type of article: Article
Summary
SALT (1 %) AND LIGHT EFFECTS ON OXIDATIVE DETERIORATION WERE FOLLOWED DURING FREEZER STORAGE AT 255 K (-18 DEG C). EFFECTS OF ULTRAVIOLET ARE STUDIED. TESTS GIVE CONFIRMATION THAT PIGMENT OXIDATION WAS AN INITIATOR OF LIPID OXIDATION, AS IN BEEF, DURING FREEZER STORAGE.
Details
- Original title: OXIDATIVE STABILITY OF FROZEN PORK PATTIES. EFFECT OF LIGHT AND ADDED SALT.
- Record ID : 1992-1211
- Languages: English
- Source: Ital. J. Food Sci. - vol. 56 - n. 5
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Meat; Ultraviolet; Pork; Lighting; Colour; Freezing; Sodium chloride
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- Date : 1982
- Languages : English
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- Author(s) : LAN Y. H., NOVAKOFSKI J., CARR T. R., MCKEITH F. K.
- Date : 1993/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 5
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- Author(s) : GONZALEZ MENDEZ N. F.
- Date : 1985
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 25 - n. 2
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- Author(s) : OCKERMAN H. W., KWIATEK K.
- Date : 1985
- Languages : English
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- Author(s) : CHU Y. H.
- Date : 1987
- Languages : English
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