WebbThe methodology for measuring the extent of oxidative deterioration of lipids in muscle foods has been reviewed recently (Melton, 1983; Coxon, 1987). Of the various methods reported, the TBA test (2-thiobarbituric … WebbMuscle foods (especially fresh meat, precooked, and restructured meat products) are highly prone to lipid oxidation, which ultimately leads to certain problems, viz. discoloration, off-flavor, drip losses, loss of essential fatty acids and vitamins, and generation of toxic products. These problems can be minimized with the help of various agents and or …
Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins
Webb1 dec. 2010 · The impact of oxidation on protein functionality and on specific meat quality traits has also been addressed. Some other recent studies have shed light on the … Webb6 apr. 2024 · In this study, a typical tea polyphenol epicatechin (EC) was investigated for its impact on the oxidative stability of whey protein isolate (WPI) in a fish oil-fortified … how to order replacement military medals
Protein Oxidation in Muscle Foods: A Comprehensive Review
Webb14 apr. 2024 · The physicochemical properties of semi-dried Takifugu obscurus fillets in cold air drying (CAD), hot air drying (HAD), and cold and hot air combined drying … WebbProtein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases, whereas the occurrence and impact of protein oxidation (Pox) in food systems have been ignored for decades. Webb3 maj 2016 · Little attention has been paid to the role of dietary fat on protein oxidation as opposed to lipid oxidation in ruminant meat. In addition, there is dearth of information on the response of myoglobin and myofibrillar proteins to dietary lipids in ruminant. mw outbreak\\u0027s