Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Abstract The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1°. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AH...
Shranjeno v:
| Principais autores: | , , , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer Nature
2018-12-01
|
| Serija: | Food Science of Animal Resources |
| Teme: | |
| Online dostop: | https://doi.org/10.5851/kosfa.2018.e53 |
| Oznake: |
Brez oznak, prvi označite!
|