SharePEA FIBRE AS A SOURCE OF NATURAL ANTIOXIDANTS IN FROZEN MINCED BEEF. LIPID OXIDATION AND COLOUR STABILITY DURING RETAIL DISPLAY.
Author(s) : BERTELSEN G., OHLEN A., SKIBSTED L. H.
Type of article: Article
Summary
DETERMINATION OF THE ANTIOXIDANT EFFECT OF REHYDRATED VEGETAL FIBRES AND TEXTURED SOYA PROTEINS ON MINCED MEAT CONTAINING 1% SODIUM CHLORIDE. THESE COMPOUNDS EFFECTIVELY INHIBIT OXIDATION AT THE MEAT SURFACE. THE PEA FIBRES INHIBIT PIGMENT OXIDATION (COLOUR STABILIZATION), WHILE THE TEXTURED PROTEINS REDUCE THE OXYMYOGLOBIN AUTOXIDATION.
Details
- Original title: PEA FIBRE AS A SOURCE OF NATURAL ANTIOXIDANTS IN FROZEN MINCED BEEF. LIPID OXIDATION AND COLOUR STABILITY DURING RETAIL DISPLAY.
- Record ID : 1992-0222
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 192
- Publication date: 1991
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