Meat crust as a novel food ingredient to regulate lipid peroxidation and oxidative stress

Meat crust as a novel food ingredient to regulate lipid peroxidation and oxidative stress

Pan Fry (PF) is a common heating treatment however, there is limited data on meat oxidation after PF using direct contact with an uncoated iron pan. After PF, a crust is formed, and in this study, we aim to evaluate the potential anti-oxidation and anti-lipid peroxidation capacity of such crust. Gro...

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Bibliographic Details
Main Authors: Eylon Asido, Haim Zeigerman, Michal Verman, Nurit Argov-Argaman, Joseph Kanner, Oren Tirosh
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Lipid peroxidation
Thermal treatment
Pan-frying
Meat crust
Antioxidant
MRPs
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123002204

Internet

http://www.sciencedirect.com/science/article/pii/S2665927123002204

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