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Academic Journal
Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing
Yu LIU, Jiamei XU, Jinling LI, Pengpeng LI, Jingjing MA, Zhiming GENG, Daoying WANG, Weimin XU
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 79-84 (2023)
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| Title | Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing |
|---|---|
| Authors | Yu LIU, Jiamei XU, Jinling LI, Pengpeng LI, Jingjing MA, Zhiming GENG, Daoying WANG, Weimin XU |
| Publication Year |
2023
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| Source |
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 79-84 (2023)
|
| Description |
In the study, variations of physicochemical factors, lipoxygenase (LOX) and hydroxyl octadecanodienoic acid (HODEs) were investigated during manufacturing of traditional salted meat, and the relationship between LOX and HODEs was studied and the evolution of lipids oxidation was tentatively discussed. The results indicated that LOX activity increased at salting stage, followed by decreasing continuously during the salted meat manufacturing. The total amount of HODEs increased slowly, while the ratio of 13-HODEs/9-HODEs decreased from 1.31 to 1.13. There was a significantly positive correlation between LOX activity and the ratio of 13-HODEs/9-HODEs (r=0.942, P
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| Document Type |
article
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| Language |
Chinese
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| Publisher Information |
The editorial department of Science and Technology of Food Industry, 2023.
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| Subject Terms | |
