Effect of soy sauce on lipid oxidation of irradiated pork patties
作者： Hyun-Wook Kim , Ko-Eun Hwang , Yun-Sang Choi , Ji-Hun Choi , Mi-Ai Lee
DOI: 10.1016/J.RADPHYSCHEM.2013.05.002
关键词:
摘要: Abstract This study was conducted to find out the antioxidant effect of soy sauce on lipid oxidation electron beam irradiated pork patties. The patties prepared with sodium chloride or solution at identical salt concentrations were 0 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, free fatty acid values evaluated for 10 days (4 °C). treated showed lowest value end storage compared those chloride. formulated 0.5% ascorbic had similar non-irradiated Our results suggested that can retard patty, a synergistic between observed.
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