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3 resultat
Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle.
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During storage for four days at 4 °C of pre-cooked minced pork, lipid oxidation measured as thiobarbituric acid reactive substances (TBARS) and as hexanal by solid phase microextraction was found to depend on the level of lipid hydroperoxides rather than on the TBARS in the raw muscle (M.
Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk.
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Oxidation in 3 types of bovine milk with different fatty acid profiles obtained through manipulation of feed was evaluated by analytical methods quantifying the content of potential antioxidants, the tendency of formation of free radicals, and the accumulation of primary and secondary oxidation
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis.
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Antioxidative efficiency of extracts of rosemary, green tea, coffee and grape skin in precooked pork patties was investigated during storage under retail conditions (10 days, 4 °C, atmospheric air), using descriptive sensory profiling following reheating and quantitative measurements of hexanal,
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