Dynamic Effect of NaCl Concentration on Intramuscular Lipid Hydrolysis and Oxidation in Pork
To investigate the effects of different NaCl concentration on intramuscular lipid hydrolysis and lipid oxidation in pork processing, 1%, 2%, 3%, 4%, and 5% of NaCl were added to the longsissimus muscles, respectively. Then kinetic changes of triglyceride, phospholipid, free fatty acid, and lipid oxi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070266 |