Page 278 - Natural Antioxidants, Applications in Foods of Animal Origin

Methods and Their Applications for Measuring 257
VetBooks.ir

• nonanal
• nutritional indices
• octenal
• oxidative stability
• oxygen
• oxymyoglobin
• pepperoni
• propanal
• redox
• reflectance spectroscopy
• restructured steaks
• rendered pork fat
• sausage
• sensory
• sparge
• titrant titrimetry
• vacuum packages

REFERENCES

American Dietetic Association; Position of the American dietetic association and Dietitians
of Canada: Dietary Fatty Acids; Journal of American Dietetic Association, September,
2007.
Decker, A. E.; Chan, K. M.; Faustman, C. In TBA as an Index of Oxidative Rancidity in
Muscle Foods, 51st Annual Reciprocal Meat conference Proceedings, Storrs, CT,1998;
American Meant Science Association: Savoy, Illinois, Vol. 51, 1998.
Flores, M.; Olivares, A.; Dryahina, K.; Spanel, P. Real Time Detection of Aroma Compounds
in Meat Products by SIFT-MS and Comparison to conventional Techniques (SPME-GC-
MS). Curr. Anal. Chem. 2013, 9, 622–630.
Garaffo, A. M.; Vassallo-Agius, R.; Nengas, Y.; Lembo, E.; Rando, R.; Maisano, R.; Dugo,
G.; Giuffrida, D. Fatty Acids Profile, Athergenic (IA) and Thrombogenic (IT) Health
Lipids, of Raw Rose of Blue Fin Tuna (Thunnus thynnus L.) and their Salted Product
“Bottarga”. Food Nutr. Sci. 2011, 2,736–743.
Greene, B. E. Lipid Oxidation and Pigment Changes in Raw Beef. J. Food Sci. 1969,
34,110–113.
Hung, S. C.; Zayas, J. F. J. Food Qual. 1992, 15, 153–157.