Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

Lipolytic and oxidative changes were studied in two typical meat products from pork loin, dry-cured loin (DCL) and pickled-cured loin (PCL). Neither product registered changes in the percentages of the main lipid fractions: non polar lipids, phospholipids and cholesterol. However, in dry cured loin...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Meat science 1999-02, Vol.51 (2), p.123-128
Hauptverfasser:	Hernández, Pilar, Navarro, J.L, Toldra, F
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cholesterol cured meats enzyme activity esterase esterases fatty acids Food industries Fundamental and applied biological sciences. Psychology lipase Lipids lipolysis Meat and meat product industries nonpolar lipids oxidation peroxide value phospholipids pickled foods polyunsaturated fatty acids pork pork loin products triacylglycerol lipase water content
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!