About
Contact & Profiles
A5088240943
Research Areas
- Meat and Animal Product Quality
- Biochemical effects in animals
- Animal Nutrition and Physiology
- Proteins in Food Systems
Southwest University
2020
Abstract This study aimed to investigate the effects of different NaCl content and drying temperatures on lipid oxidation, protein physical properties dry‐cured chicken. In final product, were significantly affected by temperature. Increased temperature led increased level indicators including conjugated diene, thiobarbituric acid reactive substances, carbonyl contents ( P < 0.05). Conversely, sulfhydryl surface hydrophobicity decreased Results sodium dodecyl sulfate polyacrylamide gel...
10.1111/1750-3841.15129
article
EN
Journal of Food Science
2020-05-27
10.1016/j.lwt.2020.110387
article
EN
LWT
2020-10-12
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