Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods

Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods

The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from <i>longissimus dorsi</i> were cooked using three methods (fry...

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Bibliographic Details
Main Authors:	Chuanyu Guo, Shouyin Wang, Xiaolei Jia, Jinfeng Pan, Xiuping Dong, Shengjie Li
Format:	Article
Language:	English
Published:	MDPI AG 2024-03-01
Series:	Foods
Subjects:	protein carbonylation total carbonyl total thiol α-aminoadipic semialdehyde lysinonorleucine
Online Access:	https://www.mdpi.com/2304-8158/13/7/1034

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