Citation: | LI Yu, LI Ying-biao, LIU Cheng-jiang. Influence of Fe~(3+) in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage[J]. Science and Technology of Food Industry, 2017, (01): 129-134. DOI: 10.13386/j.issn1002-0306.2017.01.017 |
[1] |
夏凯凯,张佳兰.阿勒泰羊品种生产现状及发展趋势[J].科技信息,2012,34(5):485-486.
|
[2] |
夏江涛,杨润.建立阿勒泰羊保种库的初步设想[J].养殖技术顾问,2013,4(2):250-251.
|
[3] |
刘成江,吴宏,郭安民,等.我国羊脂综合利用的研究现状[J].肉类工业,2010,8(1):51-52.
|
[4] |
帕提姑·阿布都克热.新疆羊肉食用品质特性及相关影响因素的研究[D].乌鲁木齐:新疆农业大学,2012,6(5):28-31.
|
[5] |
刘成江,王俊钢,李宇辉,等.阿勒泰脂臀羊脂肪酸组成及其挥发性风味物质构成初探[J].肉类工业,2012,4(2):16-18.
|
[6] |
刘成江,吴洪斌,王俊钢,等.新疆肥尾羊脂肪特性研究[J].食品科学,2012,33(6):159-161.
|
[7] |
王强,赵欣,常海军.氧化初期金属离子强度对动物体脂氧化的影响效果[J].食品工业科技,2012,24(4):113-115,119.
|
[8] |
Racanicci A M C,Danielsen B,Skibsted L H.Mate(Ilex paraguariensis)as a source of water extractable antioxidant for use in chicken meat[J].European Food Research and Technology2007,227(55):255-260.
|
[9] |
iek ,Polat N.Investigation of physicochemical and sensorial quality of a type of traditional meat product[J].Bez sucuk.LWT-Food Science and Technology 2016,65,(12):145-151.
|
[10] |
Kannan G,Terrill B K T,Gelaye S.Endocrine,blood metabolite,and meat quality changes in goats as influenced by short-term,preslaughter stress[J].Journal of Animal Science2003,23(11):112-117.
|
[11] |
Sohn J H,Ohshima T.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science 2010,76,703-710.
|
[12] |
Bragagno L,Rodr IB.Simultaneous determination of total lipid,cholesterol and fatty acids in meat and backfat of suckling and adult pigs[J].Food Chemistry,2002,79(3):255-260.
|
[13] |
Khan M I,Jo C,Tariq M R.Meat flavor precursors and factors influencing flavor precursors--A systematic review[J].Meat science 2015,110(15):278-84
|
[14] |
张恒涛,常铮,王海全.不同性别猪肉脂肪酸组成与脂肪氧化稳定性[J].肉类研究,2006,04:21-24,39.
|
[15] |
Andres et al.Oxidative stability and fatty acid composition of pig muscles as affected by rearing system,crossing breeding and metabolic type of muscle fibre[J].Meat Science.2001,(59):39-47.
|
[16] |
Sotirios Kiokias.Antioxidant properties of annatto carotenoids[J].Food Chemistry.2003,(83):523-529.
|
[17] |
Brasil L,Queiroz A,Silva J,et al.Microbiological and nutritional quality of the goat meat by-product“Sarapatel”[J].Molecules 2014,19(72):1047-1059.
|
[18] |
Santercole V,Mazzette R,De Santis E P,et al.Total lipids of Sarda sheep meat that include the fatty acid and alkenyl composition and the CLA and trans-18:1 isomers[J].Lipids2007,42(18):361-82.
|
[19] |
Zhang H,Wang Q,Fan E.Stability profile of fatty acids in Yak(Bos grunniens)kidney fat during the initial stages of autoxidation[J].Journal of the American Oil Chemists’Society2009,86(44):1057-1063.
|