Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton

Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton

With fresh mutton as the research object, the effects of different cold plasma treatment conditions (treatment time, treatment voltage, treatment times, post-storage time after treatment) on mutton were studied by measuring mutton chromatism, pH value, thiobarbituric acid-reactive substances (TBARS)...

Full description

Bibliographic Details
Main Authors: Nanxiang CEN, Chencheng LIU, Gu CHEN, Xiaohan SANG, Wanli FU, Yafu LIU, Jiamei WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-07-01
Series:Shipin gongye ke-ji
Subjects:
mutton
cold plasma
lipids oxidation
protein oxidation
quality
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100306

Similar Items

Similar Items