SharePOLYPHOSPHATES AS ANTIOXIDANTS IN FROZEN BEEF PATTIES.
Author(s) : MIKKELSEN A., BERTELSEN G., SKIBSTED L. H.
Type of article: Article
Summary
DETERMINATION OF THE COLOUR STABILITY AND OXIDATION RATE OF OXYMYOGLOBIN AND LIPIDS OF BEEF PATTIES CONTAINING 0.2 OR 0.5% OF DIPHOSPHATE, TRIPHOSPHATE OR TRIMETAPHOSPHATE. THE USE OF DIPHOSPHATE AND TRIPHOSPHATE REDUCES LIPID OXIDATION. THESE EFFECTS ARE INTERPRETED IN RELATION TO THE OXIDATION OF LIPIDS AND PIGMENTS DURING STORAGE.
Details
- Original title: POLYPHOSPHATES AS ANTIOXIDANTS IN FROZEN BEEF PATTIES.
- Record ID : 1992-0221
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 192
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Mince; Lipid; Meat; Beef; Antioxidant; Polyphosphate; Freezing
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