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1000 Titel
  • Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly
1000 Autor/in
  1. Shen, Qing |
  2. Wang, Mengting |
  3. Tian, Jinhu |
  4. Hu, Lyulin |
  5. Ren, Sijie |
  6. Chen, Jianchu |
  7. Ye, Xingqian |
  8. Liu, Donghong |
1000 Erscheinungsjahr 2018
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2018-03-08
1000 Erschienen in
1000 Quellenangabe
  • 6(4):747-756
1000 Copyrightjahr
  • 2018
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.612 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Steamed pork with pickled and dried mustard (PDM) is a famous Chinese dish. Here, we examined the effects of PDM on nutritional quality, sensory quality, and shelf life of steamed pork belly. Proximate composition, lipid oxidation, fatty acid profiles, protein hydrolysis and oxidation, sensory evaluation, and induction period (IP) of steamed pork belly were determined after addition of different levels (0–100%, WPDM/Wpork belly) of PDM. The results demonstrated that PDM could significantly (p < .05) enhance the loss of moisture and fat, increase the ratio of unsaturated to saturated fatty acids, and decrease lipid and protein oxidation in steamed pork belly. Additionally, IP values and steamed pork belly preservation times increased as the amount of added PDM increased. Best sensory quality was achieved when moderate levels of PDM (40%) were added to steamed pork belly. These findings provide insights into the beneficial effects of PDM on steamed pork belly.
1000 Sacherschließung
lokal lipid oxidation
lokal fatty acid,
lokal shelf life
lokal protein oxidation
lokal pickled and dried mustard
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/uri/U2hlbiwgUWluZw==|https://frl.publisso.de/adhoc/uri/V2FuZywgTWVuZ3Rpbmc=|https://frl.publisso.de/adhoc/uri/VGlhbiwgSmluaHU=|https://frl.publisso.de/adhoc/uri/SHUsIEx5dWxpbg==|https://frl.publisso.de/adhoc/uri/UmVuLCBTaWppZQ==|https://orcid.org/0000-0001-9363-558X|https://frl.publisso.de/adhoc/uri/WWUsIFhpbmdxaWFu|https://frl.publisso.de/adhoc/uri/TGl1LCBEb25naG9uZw==
1000 Label
1000 Förderer
  1. National Natural Science Foundation of China |
1000 Fördernummer
  1. 2014BAD04B01
1000 Förderprogramm
  1. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer National Natural Science Foundation of China |
    1000 Förderprogramm -
    1000 Fördernummer 2014BAD04B01
1000 Objektart article
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1000 @id frl:6418814.rdf
1000 Erstellt am 2020-02-05T13:56:30.335+0100
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1000 Oai Id
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