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Titolo:
CHEMICAL-STABILITY OF ANTIOXIDANT-WASHED BEEF-HEART SURIMI DURING FROZEN STORAGE
Autore:
WANG BW; XIONG YLL; SRINIVASAN S;
Indirizzi:
UNIV KENTUCKY,DEPT ANIM SCI,FOOD SCI SECT LEXINGTON KY 40546 UNIV KENTUCKY,DEPT ANIM SCI,FOOD SCI SECT LEXINGTON KY 40546
Titolo Testata:
Journal of food science
fascicolo: 5, volume: 62, anno: 1997,
pagine: 939 -
SICI:
0022-1147(1997)62:5<939:COABSD>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Soggetto:
LIPID-PEROXIDATION; FUNCTIONAL-PROPERTIES; MYOFIBRILLAR PROTEIN; AMINO-ACIDS; MUSCLE; OXIDATION; DENATURATION; INHIBITION; PRODUCTS; TURKEY;
Keywords:
BEEF HEART; SURIMI; ANTIOXIDANT; FROZEN STORAGE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
35
Recensione:
Indirizzi per estratti:
Citazione:
B.W. Wang et al., "CHEMICAL-STABILITY OF ANTIOXIDANT-WASHED BEEF-HEART SURIMI DURING FROZEN STORAGE", Journal of food science, 62(5), 1997, pp. 939

Abstract

Beef heart surimi was prepared in the presence or absence of propyl gallate and blended with or without cryoprotectants (sucrose, sorbitol). Samples were stored at -15, -29, and -70 degrees C for 0.2, 2, 4, 12, 26 and 52 wk to observe oxidative changes in lipids (TBARS and dienes) and proteins (sulfhydryl, carbonyl, surface hydrophobicity, and myosin ATPase). Lipid and protein oxidation was minimal al -70 degrees C. The freeze-thaw process caused lipid and protein oxidation in controlsamples at -15 and -29 degrees C. Oxidation increased rapidly after 4wk. Propyl gallate inhibited lipid oxidation but was ineffective against protein changes. After 12 wk, cryoprotectants promoted lipid and protein oxidation in the absence of propyl gallate.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 03/12/20 alle ore 15:57:37