Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep

The objective of this study was to investigate the inhibitory effects of chitosan (CHI), lysozyme (LYS), and lactic acid bacteria (LAB) on lipid and myofibrillar protein (MP) oxidation during the repeated freeze-thaw process of Tibetan sheep meat. Five freeze-thaw cycles were conducted after sprayin...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Hongyan DING, Zhenzhen YUAN, Guangjin YAN, Ke GAO, Lijuan HAN, Shengnan SUN, Shengzhen HOU
التنسيق:	Artigo
اللغة:	Chinês
منشور في:	The editorial department of Science and Technology of Food Industry 2025-04-01
سلاسل:	Shipin gongye ke-ji
الموضوعات:	tibetan sheep lactic acid bacteria chitosan lysozyme freeze-thaw cycle fat oxidation myofibrillar protein oxidation correlation
الوصول للمادة أونلاين:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050028
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!