Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

Autor:	Mohammad Zarei, Shyan Yea Chay, Wan Zunairah Wan Ibadullah, Hazrati Wazir, Nor Afizah Mustapha, Nazamid Saari
Rok vydání:	2021
Předmět:	Antioxidant Lipid oxidation Chemistry General Chemical Engineering medicine.medical_treatment medicine Ready to eat General Chemistry Food science
Zdroj:	RSC Advances. 11:38565-38577
ISSN:	2046-2069
Popis:	Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies, such as earthquakes, flash floods and the current global Covid-19 lockdown. However, given the processing and long storage time of such food products, the lipid and protein components may be more susceptible to oxidation. Chicken
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ef3fd8f8aedb109072fd8a94c17bc59 https://doi.org/10.1039/d1ra06872e Zobrazit plný text záznamu