Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (<i>Ctenopharyngodon idella</i>) Surimi with Different Pork Back Fat Content.

Shang, Xiaolan; Yan, Xunyou; Li, Qiuling; Liu, Zizheng; Teng, Anguo

Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content.

Shang, Xiaolan; Yan, Xunyou; Li, Qiuling; Liu, Zizheng; Teng, Anguo.

Afiliação

Shang X; College of Life Science, Langfang Normal University, Langfang 065000, China.
Yan X; Hebei Key Laboratory of Animal Diversity, Langfang 065000, China.
Li Q; Langfang Key Laboratory of Microbial Fermentation, Langfang 065000, China.
Liu Z; College of Life Science, Langfang Normal University, Langfang 065000, China.
Teng A; College of Life Science, Langfang Normal University, Langfang 065000, China.

Food Sci Anim Resour ; 40(6): 969-979, 2020 Nov.

Article em En | MEDLINE | ID: mdl-33305281

Palavras-chave

freeze-thaw cycles; grass carp surimi; myoglobin; pork back fat; water distribution

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article