Titlebook: Quality Attributes of Muscle Foods; Youling L. Xiong,Ho Chi-Tang,Fereidoon Shahidi Book 1999 Springer Science+Business Media New York 1999

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Effect of Thiamin Oxidation on Thermal Formation of Meaty Aroma Compounds, presence of oxidants or under basic conditions. Conversion of thiamin to thiochrome stabilizes the chemical structure of thiamin. Hydrogen peroxide effectively converted thiamin to thiochrome at pH 7.0 and 9.5; the conversion rates were 8% and 30%, respectively. Without hydrogen peroxide incubation

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Association of Malonaldehyde with Rabbit Myosin Subfragment 1,tein of previously ground and frozen meat may be due to accelerated lipid deterioration. Malonaldehyde, a by-product of lipid oxidation, could react with specific amino acids in protein to produce a Schiff’s base, thereby altering the structure and ultimately the functionality of protein. Investigat

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Book 1999ced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im- parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop