Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.

Lee, Mi-Ai; Kim, Tae-Kyung; Hwang, Ko-Eun; Choi, Yun-Jeong; Park, Sung-Hee; Kim, Cheon-Jei; Choi, Yun-Sang

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.

Lee, Mi-Ai; Kim, Tae-Kyung; Hwang, Ko-Eun; Choi, Yun-Jeong; Park, Sung-Hee; Kim, Cheon-Jei; Choi, Yun-Sang.

Afiliación

Lee MA; World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea.
Kim TK; Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea.
Hwang KE; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA.
Choi YJ; World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea.
Park SH; World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea.
Kim CJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.
Choi YS; Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea.

J Sci Food Agric ; 99(6): 2735-2742, 2019 Apr.

Article en En | MEDLINE | ID: mdl-30350316

Asunto(s)

Alimentos Fermentados; Almacenamiento de Alimentos; Peroxidación de Lípido; Carne/análisis; Extractos Vegetales/química; Animales; Frío; Refrigeración; Porcinos

Palabras clave

TBARS; antioxidants; kimchi extracts; oxidative stability; raw ground pork

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Peroxidación de Lípido / Almacenamiento de Alimentos / Alimentos Fermentados / Carne Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2019 Tipo del documento: Article

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