Influence of fat oxidation on the stability of lysine and protein digestibility in frozen meat products

• Autorzy: Korczak J. , Hes M. , Gramza A. , Jedrusek-Golinska A.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine influence of oxidation degree on available lysine content and protein digestibility in meat products with added antioxidants (rosemary extracts, soy protein hydrolyzate, BHT) stored under frozen conditions.

Słowa kluczowe

EN

frozen meat product; protein digestibility; stability; fat oxidation; lysine; meat product

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue1/food/art-02.html

Twórcy

autor

Korczak J.

• The August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Hes M.

autor

Gramza A.

autor

Jedrusek-Golinska A.

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