Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions

被引：0
|
作者：
Zhan, Guang [1 ]
Yue, Yi [2 ]
Wang, Ying [1 ]
Sun, Yangying [1 ]
Pan, Daodong [1 ]
Dang, Yali [1 ]
He, Jun [1 ]
Cao, Jinxuan [1 ]
机构：
[1] College of Food and Pharmaceutical Science, Ningbo University, Ningbo,315211, China
[2] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan,430023, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 23期
关键词：
D O I：
10.7506/spkx1002-6630-20181005-021
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：97 / 103
相关论文
共 50 条
  • [31] Relationships between physico-chemical and sensory characteristics of three types of dry-cured hams
    Cabezas, Lourdes
    Galan, Elena
    Fernandez-Salguero, Jose
    FLEISCHWIRTSCHAFT, 2013, 93 (02): : 97 - 99
  • [32] Influence of crossbreed on the degradation of myofibrillar proteins and on the cathepsin B+L activity in dry cured hams
    Almudena Soriano Pérez
    Antonia García Ruiz
    European Food Research and Technology, 2003, 217 : 93 - 99
  • [33] Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding
    Timón, ML
    Martín, L
    Petrón, MJ
    Jurado, A
    García, C
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (02) : 186 - 191
  • [34] Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods
    Storrustlokken, Linda
    Devle, Hanne Marie
    Haseth, Torunn T.
    Egelandsdal, Bjorg
    Naess-Andresen, Carl Fredrik
    Hollung, Kristin
    Berg, Per
    Ekeberg, Dag
    Alvseike, Ole
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (02): : 522 - 531
  • [35] Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams
    Wang, Wenli
    Li, Ying
    Zhou, Xirui
    Li, Chunbao
    Liu, Yuan
    MEAT SCIENCE, 2021, 171
  • [36] QUALITY OF DRY-CURED HAMS PRODUCED FROM PRE-FROZEN HAMS AS AFFECTED BY MECHANICAL TENDERIZATION AND VACUUM PACKAGING
    KEMP, JD
    LANGLOIS, BE
    FOX, JD
    NICASTRO, F
    JOURNAL OF FOOD PROTECTION, 1986, 49 (06) : 417 - 420
  • [37] Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams
    Jiang, Shui
    Xia, Dong
    Zhang, Danni
    Chen, Gaole
    Liu, Yuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 120 (120)
  • [38] The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams
    Arnau, J
    Guerrero, L
    Sárraga, C
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1998, 77 (03) : 387 - 392
  • [39] GC x GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
    Li, Wenqian
    Chen, Yan Ping
    Blank, Imre
    Li, Fuyang
    Li, Chunbao
    Liu, Yuan
    FOOD RESEARCH INTERNATIONAL, 2021, 142
  • [40] Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs
    Cava, R
    Tárrega, R
    Ramirez, MR
    Mingoarranz, FJ
    Cartasco, A
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2005, 6 (02) : 135 - 141
12345