The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

Karwowska Malgorzata; Wojciak Karolina M.; Dolatowski Zbigniew J.

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The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

机译：酸乳清和芥菜籽对无亚硝酸盐有机发酵香肠脂质氧化的影响

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BACKGROUNDThe influence of the addition of mustard seed and acid whey on the stability of nitrite-free organic fermented sausage during 90 days of vacuum storage was investigated by measuring primary and secondary products of lipid oxidation, changes in fatty acid composition and antioxidant capacity, as well as water activity.

机译：背景通过测量脂质氧化的一级和二级产物，脂肪酸组成和抗氧化能力的变化，还研究了添加芥菜籽和酸乳清对90天真空储存过程中无亚硝酸盐有机发酵香肠稳定性的影响。作为水的活动。

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来源
《Journal of the Science of Food and Agriculture》 |2015年第3期|共7页
作者
Karwowska Malgorzata; Wojciak Karolina M.; Dolatowski Zbigniew J.;
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原文格式 PDF
正文语种 eng
中图分类农业科学;
关键词
TBARS; conjugated dienes; fatty acid; antioxidant capacity;

机译：TBARS;共轭二烯;脂肪酸;抗氧化能力;

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专利

1. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite [J] . Karwowska Malgorzata, Wojciak Karolina M., Dolatowski Zbigniew J. Journal of the Science of Food and Agriculture . 2015,第3期

机译：酸乳清和芥菜籽对无亚硝酸盐有机发酵香肠脂质氧化的影响
2. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition [J] . Wojciak Karolina Maria, Karwowska Malgorzata, Dolatowski Zbigniew Jozef Scientia Agricola . 2015,第2期

机译：酸乳清和益生菌菌株的添加对有机发酵香肠冷藏储存中的脂肪酸谱，颜色和脂质氧化的影响
3. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition [J] . Karolina Maria Wójciak, Ma#322, gorzata Karwowska, Scientia Agricola . 2015,第2期

机译：酸乳清和益生菌菌株的添加对有机发酵香肠冷藏过程中脂肪酸分布，颜色和脂质氧化的影响
4. Effect of mustard seed on fatty acids composition and lipid oxidation of cooked meat products [C] . Karwowska M., Dolatowski Z.J. ICoMST 2011;International conference of meat science and technology . 2012

机译：芥菜籽对熟肉制品脂肪酸组成和脂质氧化的影响
5. Use of Completely and Partially Deodorized Yellow and Oriental Mustards to Control Escherichia coli O157:H7 in Dry Fermented Sausage. [D] . Wu, Chen. 2013

机译：使用完全和部分除臭的黄色和东方芥末来控制干发酵香肠中的大肠杆菌O157：H7。
6. Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-itrate-free fermented sausage made from deer meat [O] . Małgorzata Karwowska, Zbigniew J. Dolatowski 2017

机译：酸乳清和冷冻干燥的蔓越莓对鹿肉制无亚硝酸盐/硝酸盐发酵香肠的脂质氧化和脂肪酸组成的影响
7. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition [O] . Karolina Maria Wójciak, Małgorzata Karwowska, Zbigniew Józef Dolatowski 2015

机译：在冷藏期间有机发酵香肠的脂肪酸分布，颜色和脂质氧化受酸乳清和益生菌菌株的影响

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

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